NONNA’S CHICKPEA SOUP MINESTRA

Chickpea soup (minestra di ceci) is a very nutritious comfort food, perfect on winter evenings when you crave a dish that warms your body and heart.

It is a satisfying and hearty dish that, thanks to its nutritional properties, can be a valuable one-pot meal.

Chickpea soup can also be eaten without pasta, perhaps adding some bread croutons, it will be just as good.

If you want to know how to cook chickpeas, follow my recipe and let me know how you liked it.

Why You’ll Love This Recipe

• Nutritious and Comforting: Packed with protein and fiber from chickpeas, this soup is hearty and satisfying.
• Versatile: Serve it with pasta, bread croutons, or enjoy it on its own.
• Perfect for Winter: A warm, cozy dish to beat the cold.

Cooking Time

• Preparation: 15 minutes (plus soaking time)
• Cooking: 1 hour 45 minutes
• Total Time: ~2 hours (excluding soaking time)

Servings

• Makes 4 servings

Ingredients

For the Soup:

• 9 oz dried chickpeas
• 3 1/4 cups water (for soaking)
• Extra virgin olive oil (EVOO), as needed
• 1 shallot or leek, thinly sliced
• 1 carrot, diced
• 2 sprigs rosemary
• Salt, to taste
• Black pepper, to taste

For the Broth:

• 1 carrot
• 1 celery stalk
• 1 onion (unpeeled for golden color)
• About 1 cup cherry tomatoes
• Salt, to taste

Step-by-Step Method

Prepare the Chickpeas:

Soak the Chickpeas:

• • Place dried chickpeas in a bowl, cover with cold water, and soak for 24 hours.

Cook the Chickpeas:

• • Drain and rinse soaked chickpeas.
  • Boil them in a pot of cold water until tender. Drain and set aside.

Prepare the Broth:

Assemble Broth Ingredients:

• • Clean the carrot, celery, and onion (leave the peel on the onion for a rich golden color).
  • Add the vegetables and cherry tomatoes to a large pot. Cover with cold water and season with salt.

Cook the Broth:

• • Bring to a boil and simmer for about 60 minutes. Strain the broth and set aside.

Prepare the Soup Base:

Sauté the Vegetables:

• • In a saucepan, heat a drizzle of olive oil.
  • Add the sliced leek and sauté until lightly golden.
  • Add the diced carrot and celery, and cook for a few minutes.

Combine Ingredients:

• • Pour in a ladle of hot broth and cook until the vegetables soften.
  • Add the cooked chickpeas and a sprig of rosemary for flavor.
  • Cover with enough broth to submerge the ingredients.

Cook and Blend:

Simmer:

• • Cook the soup over medium heat for about 25 minutes, stirring occasionally.

Blend for Creaminess (Optional):

• • For a creamier texture, remove 1 cup of soup, blend it with an immersion blender, and return it to the pot.

Serve:

Garnish and Serve:

• • Ladle the soup into individual bowls.
  • Drizzle with extra virgin olive oil and serve hot.

Storage

• Refrigeration: Store in an airtight container for 1-2 days.
• Freezing: Freeze for up to 1 month. Reheat gently on the stove or in the microwave.

Tips for Success

• Use Fresh Herbs: Fresh rosemary enhances the flavor.
• Adjust Thickness: Add more broth for a thinner soup or blend more for a creamier texture.
• Pair It Well: Serve with crusty bread or sprinkle Parmesan cheese for added richness.

Nutritional Facts (Per Serving)

Enjoy this heartwarming and nutritious Chickpea Soup (Minestra di Ceci) as a delightful addition to your winter menu! Buon appetito! 🍲

Nonna’s Chickpea Soup Minestra

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Servings 4

Calories 240 kcal

Ingredients

  

For the Soup:

• 9 oz dried chickpeas
• 3 1/4 cups water for soaking
• Extra virgin olive oil EVOO, as needed
• 1 shallot or leek thinly sliced
• 1 carrot diced
• 2 sprigs rosemary
• Salt to taste
• Black pepper to taste

For the Broth:

• 1 carrot
• 1 celery stalk
• 1 onion unpeeled for golden color
• About 1 cup cherry tomatoes
• Salt to taste

Instructions

 

Prepare the Chickpeas:

• Soak the Chickpeas:
• Place dried chickpeas in a bowl, cover with cold water, and soak for 24 hours.
• Cook the Chickpeas:
• Drain and rinse soaked chickpeas.
• Boil them in a pot of cold water until tender. Drain and set aside.

Prepare the Broth:

• Assemble Broth Ingredients:
• Clean the carrot, celery, and onion (leave the peel on the onion for a rich golden color).
• Add the vegetables and cherry tomatoes to a large pot. Cover with cold water and season with salt.
• Cook the Broth:
• Bring to a boil and simmer for about 60 minutes. Strain the broth and set aside.

Prepare the Soup Base:

• Sauté the Vegetables:
• In a saucepan, heat a drizzle of olive oil.
• Add the sliced leek and sauté until lightly golden.
• Add the diced carrot and celery, and cook for a few minutes.
• Combine Ingredients:
• Pour in a ladle of hot broth and cook until the vegetables soften.
• Add the cooked chickpeas and a sprig of rosemary for flavor.
• Cover with enough broth to submerge the ingredients.

Cook and Blend:

• Simmer:
• Cook the soup over medium heat for about 25 minutes, stirring occasionally.
• Blend for Creaminess (Optional):
• For a creamier texture, remove 1 cup of soup, blend it with an immersion blender, and return it to the pot.

Serve:

• Garnish and Serve:
• Ladle the soup into individual bowls.
• Drizzle with extra virgin olive oil and serve hot.