Ingredients with Measurements:
- 2 cups dried chickpeas, soaked overnight
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups canned tomatoes, chopped
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Special equipment needed:
- Large pot
- Immersion blender or food processor
Step-by-step instructions:
1. Drain and rinse the soaked chickpeas.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
3. Add the chickpeas, canned tomatoes, vegetable broth, oregano, basil, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 1 hour or until the chickpeas are tender.
4. Using an immersion blender or food processor, blend the soup until smooth.
5. Serve hot with grated Parmesan cheese on top.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 35g
Protein: 12g
Fiber: 10g
Substitutions for ingredients:
- Canned chickpeas can be used instead of dried chickpeas.
- Chicken broth can be used instead of vegetable broth.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add chopped kale or spinach to the soup for added nutrition.
- Add cooked pasta or rice to the soup for a heartier meal.
- Top the soup with croutons or chopped fresh herbs.
Tips and tricks:
- Soaking the chickpeas overnight will help them cook faster and more evenly.
- If the soup is too thick, add more broth or water to thin it out.
- For a creamier soup, add a splash of heavy cream or coconut milk.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of grated Parmesan cheese on top.
Garnishes:
- Grated Parmesan cheese
- Croutons
- Chopped fresh herbs
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to soak the chickpeas overnight to ensure they are fully cooked and safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Minestra di Ceci is a traditional Italian soup made with chickpeas. It is a popular dish in Tuscany and is often served as a first course.
Flavor profiles:
This soup is savory and slightly sweet with a creamy texture.
Serving suggestions:
Serve this soup as a first course or as a light meal on its own.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Earthy, Hearty