Best Ceci Bean Soup Recipes
CECI BEAN SOUP
Yield 4-6 people
Number Of Ingredients 10
Steps:
- In a soup pot over medium-low heat, cook the pancetta, stirring, until golden and crisp, 4 to 6 minutes. Add the onion and garlic and cook, stirring, until translucent, 4 to 6 minutes. Reduce the heat to low, add the sage and tomatoes and cook, stirring, until the tomatoes are tender, 6 to 8 minutes. Add the ceci beans, broth and rosemary and cook, stirring, for 20 minutes. Remove the rosemary and discard. Using a stick blender, puree the soup until smooth and blended. Season with salt and pepper. Ladle the soup into individual bowls and top each serving with a spoonful of pesto. Serves 4 to 6.
CECI BEAN SOUP
Steps:
- In a soup pot over medium-low heat, cook pancetta, stirring, until golden and crisp, 4-6 min. Add onion and garlic and cook, stirring, until translucent, 4-6 min.
- Reduce heat to low, add sage, ceci beans, broth and rosemary and cook, stirring, 20 min. Remove rosemary and, using a stick blender puree soup until smooth and blended. Season with salt and pepper.
- Ladle soup into bowls and top each serving with a spoonful of pesto.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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