Minestra Di Ceci Umbrian Chickpea Soup Recipes

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MINESTRA DI CECI (UMBRIAN CHICKPEA SOUP)

Minestra di Ceci is typical of the 'cucina povera' style of cooking. This simple recipe from the restaurant Fontanella di Porta Sole in Perugia, Italy has been modified for a slow cooker. Minestra di Ceci freezes well, and actually improves in flavour over time.

Provided by Member 610488

Categories     Stew

Time 6h20m

Yield 8 serving(s)

Number Of Ingredients 14



Minestra Di Ceci (Umbrian Chickpea Soup) image

Steps:

  • Soak chickpeas in full pot of cold water along with rosemary, sage, and salt. Soak overnight, then drain the next morning. Remove herbs.
  • Refill slow cooker with water to 1 inch above chickpeas. Cover and cook on low 5 hours.
  • Combine 7 tablespoons of olive oil and rosemary in a small saucepan over medium heat and bring just to a simmer to infuse the olive oil. Remove from heat, discard the rosemary and set aside.
  • Saute garlic, carrot, onion and celery in olive oil in skillet. Season with salt and pepper, and cook until the vegetables are tender, about 4-5 minutes. Set aside.
  • Puree half of the chickpeas, along with several cups of broth from the cooker, in blender. Return puree to slow cooker. Add sauteed vegetables to cooker.
  • Cover. Cook on high 60 minutes.
  • Serve the soup in warmed bowls with a drizzle of some of the remaining rosemary oil and sprinkle of parsley, black pepper and some grated pecorino if you wish.

Nutrition Facts : Calories 187.6, Fat 13.1, SaturatedFat 1.8, Sodium 1051.8, Carbohydrate 15.3, Fiber 3, Sugar 1, Protein 3.1

1 lb dry chickpeas
1 sprig fresh rosemary
10 leaves fresh sage
1 tablespoon salt
2 large garlic cloves, minced
1 carrot, diced
1 onion, peeled and diced
1 stalk celery, diced
1 teaspoon olive oil
2 tablespoons parsley, minced (optional)
fresh ground black pepper (optional)
pecorino cheese, grated (optional)
7 tablespoons extra-virgin olive oil
3 small sprigs fresh rosemary

MINESTRA DE CECI (ITALIAN CHICKPEA AND PASTA SOUP)

Found online; posting for ZWT 7-Italy. Recipe states: Minestra di ceci is a simple and nourishing soup from the Tuscan region of Italy. It goes together quickly and is great for a rainy day. Serve it with a nice chunk of crusty bread for a full meal.

Provided by AZPARZYCH

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8



Minestra De Ceci (Italian Chickpea and Pasta Soup) image

Steps:

  • Puree half the chickpeas with 1 cup of the stock or water in a blender or food processor. Set aside.
  • Heat the olive oil in a large pot over medium flame. Add the garlic and rosemary and sauté until the garlic just begins to brown.
  • Stir in the tomatoes and simmer for 3-5 minutes.
  • Add the remaining stock, the chickpea puree and the remaining whole chickpeas.
  • Season to taste with salt and pepper and simmer for 10 more minutes.
  • Add the pasta and bring to a light boil until the pasta is cooked through, 8-10 minutes.
  • Serve with crusty bread.
  • *Variations.
  • Use any small pasta for this soup: orzo, macaroni, shells. Or break spaghetti or capellini into small pieces.
  • Stir in 2 cups chopped fresh spinach or chard in the last 5 minutes if you like.

Nutrition Facts : Calories 285.8, Fat 11.8, SaturatedFat 1.6, Sodium 362.2, Carbohydrate 38.1, Fiber 6.2, Sugar 1.5, Protein 8

2 cups chickpeas, cooked and rinsed
5 cups stock or 5 cups water
3 tablespoons olive oil
1 sprig fresh rosemary, chopped
2 -3 garlic cloves, minced
1 cup tomatoes, chopped
salt and pepper
1/2 cup soup pasta (see variations)

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