Minestra Di Ceci
- Category
- Soups
- Published Date
- Served
- 4 Servings
- Preparation
- 820 minutes
- Rating
A hearty and comforting Italian soup made with dried chickpeas, fresh sage, onions, vegetable broth, and Parmigiano Reggiano cheese.
Ingredients
-
Chickpeas
soaked in cold water overnight
Dried about 2 cups (14 oz / 400 g) -
Fresh sage leaves
1 bunch -
Extra-virgin olive oil
50 ml / 3 1/2 tbsp -
Onion
sliced
3 1/2 oz / 100 g (about 1 1/2 small) -
Vegetable broth
8 1/2 cups / 2 l -
Salt and freshly ground black pepper
-
Parmigiano Reggiano Sheese
grated
1/3 cup plus 1 tbsp / 40 g
Preparation
-
Directions
Step 1
Soak the dried chickpeas in cold water overnight, then drain.
Step 2
In a pot, combine the drained chickpeas, fresh sage, sliced onions, and olive oil.
Step 3
Mix well and add the vegetable broth.
Step 4
Cook over low heat for 1 hour 30 minutes, or until the chickpeas are tender.
Step 5
Season with salt and pepper to taste.
Step 6
For a creamier consistency, purée some of the chickpeas and add them back to the soup.
Step 7
Garnish with Parmigiano Reggiano cheese, sprinkle with black pepper, and drizzle with olive oil.
Tips
- Use high-quality vegetable broth for the best flavor.
- Soaking the chickpeas overnight will help them cook more evenly and quickly.
- For a creamier consistency, purée some of the chickpeas before adding them back to the soup.
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