Best Zuppa Di Ceci Recipes

ITALIAN CHICKPEA SOUP

Italian Chickpea Soup image

Italian Chickpea Soup is a delicious Healthy Vegan/Vegetarian Soup Recipe, a must try. Healthy & Delicious, the whole family will love it.

Provided by Rosemary Molloy

Time 1h5m

Number Of Ingredients 14

Ingredients

1 cup dried chick peas soaked overnight in 5 cups of water garbanzo beans, rinse before cooking* ((2 cups soaked))
2 tablespoons olive oil
1 -2 cloves garlic ((chopped))
2 carrots ((chopped))
1 -2 celery stalks ((chopped))
1/2 - 1 teaspoon salt
1/2 teaspoon basil
1 teaspoon oregano
dash of thyme
1-2 tablespoons fresh Italian parsley
hot pepper flakes to taste
1/2 cup tomato puree
4 1/2 cups of water
1 cup dried small pasta ((I used small wheels))

Steps:

In a medium pot add olive oil, garlic, carrots, celery, salt, basil, oregano, thyme, hot pepper flakes, tomato puree, water and chick peas. Cook over medium heat till boiling, stirring till all ingredients are combined, once boiling reduce heat and continue cooking, stirring occasionally.
Cook for approximately 50 to 60 minutes (don't be scared to taste, you must taste, you have to taste for salt and doneness). Once the beans are tender, add another cup of water (depending how soupy you like it you may want to add more water) bring to a boil and immediately add the small pasta (this is where you must taste again for salt) again stirring occasionally (so pasta doesn't stick to the bottom) and cook till al dente (about 5 minutes for small pasta).
When done, turn off heat, serve immediately in soup bowls, topped with freshly grated parmesan cheese if desired. Enjoy!

Nutrition Facts : Calories 202 kcal, Carbohydrate 29 g, Protein 6 g, Fat 6 g, Sodium 28 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

ZUPPA DI CECI

Zuppa Di Ceci image

Make and share this Zuppa Di Ceci recipe from Food.com.

Provided by leeners82

Categories Rice

Time 1h45m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 7

Ingredients

1 small onion, finely chopped
1 stalk celery, finely chopped
1 garlic clove, finely chopped
1 sprig fresh rosemary, finely chopped
2 (14 ounce) cans chickpeas
2 1/4 cups chicken stock
3 1/2 ounces risotto rice (or ditalini)

Steps:

Line a pan with olive oil and add the onion, celery, garlic and rosemary. Cook on low until ingredients are color-less, about 20 minutes.
Drain and rinse chickpeas. Add chickpeas and stock to the pan. Cook for half an hour on med-low. Remove half of the chickpeas from the pan and set aside.
Puree the remaining soup to desired consistency and return to pan. Add back the reserved whole chickpeas and rice or pasta. Season to taste with salt and pepper.
Simmer until chickpeas are soft and riso is cooked.
Note: If too think for liking, add water. Serve with olive oil and grated cheese.

Nutrition Facts : Calories 261.5, Fat 3.2, SaturatedFat 0.6, Cholesterol 3.2, Sodium 636.1, Carbohydrate 47.3, Fiber 7.3, Sugar 2.5, Protein 11.3

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #occasion #soups-stews #beans #pasta #rice #european #winter #italian #food-processor-blender #stove-top #seasonal #comfort-food #chick-peas-garbanzos #pasta-rice-and-grains #taste-mood #equipment #small-appliance #presentation #served-hot #4-hours-or-less