Best 2 Zuppa Di Ceci Recipes

Zuppa di ceci, also known as chickpea soup, is a hearty, flavorful, and comforting Italian dish. It's made with dried chickpeas, vegetables, herbs, and spices. A warm bowl of zuppa di ceci is the perfect antidote to a cold winter day. Whether you're a seasoned chef or a beginner in the kitchen, you can easily make this delicious soup with a few simple ingredients and a little bit of time. Let's dive into the best recipes for cooking zuppa di ceci and explore the secrets of making this classic Italian dish.

Here are our top 2 tried and tested recipes!

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

PUREED CHICKPEA SOUP - PASSATO DI CECI

Pureed Chickpea Soup - Passato di Ceci image

Provided by Anne Burrell

Categories main-dish

Time 14h25m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

Extra-virgin olive oil
1/4 pound pancetta, cut in 1/2-inch dice
1 large onion, peeled and cut in 1/2-inch dice
2 celery ribs, cut in 1/2-inch dice
1 large or 2 small carrots peeled and cut in 1/2-inch dice
6 garlic cloves, smashed, divided
2 pinches crushed red pepper flakes
Kosher salt
1 pound chickpeas, soaked in water overnight
2 quarts chicken stock
1 bundle fresh thyme
3 bay leaves
1 quart water
3 sprigs rosemary, leaves finely chopped
5 to 6 (1/2-inch) slices country style bread, cut into 1/2-inch cubes

Steps:

Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When the pancetta starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed red pepper and season lightly with salt. Sweat the veggies for 6 to 7 minutes or until they become very aromatic and start to soften.
Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water. Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 to 2 hours. Turn off the heat, season the water with salt and let it sit for 15 to 20 minutes.
Fill a skillet with olive oil until it is about 1/2-inch deep, and the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed red pepper and bring it to a medium heat. Remove the garlic once it is golden; it has fulfilled its garlic destiny. Add the bread cubes and cook until they start to become crispy and golden. (They will absorb a LOT of the oil. That's why they taste good!) Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil. MMMMM!
Add the infused oil to the soup. Puree the soup in a food processor, blender or good old fashioned food mill. Correct the consistency and seasoning, if necessary. If the soup is too thick, cook it a little more to reduce it, or thin it by adding more stock or water. Taste to be sure the seasoning is perfect.
Ladle the soup into serving bowls, top with the croutons and finish with a large drizzle of olive oil.
See ya ladle!

Tips:

When selecting chickpeas for your soup, look for plump, firm beans that are free of blemishes or wrinkles.
If you are using dried chickpeas, be sure to soak them overnight in cold water before cooking.
To save time, you can use canned chickpeas instead of dried chickpeas.
To add flavor to your soup, use a variety of vegetables, such as carrots, celery, onions, and garlic.
You can also add herbs and spices to taste, such as rosemary, thyme, oregano, and bay leaves.
If you want a creamy soup, you can blend some of the beans with a hand blender or in a food processor.
Serve your soup with a drizzle of olive oil, a sprinkle of grated Parmesan cheese, and a side of crusty bread.

Conclusion:

Zuppa di ceci is a delicious and hearty soup that is perfect for a cold winter day. This soup is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, creamy or chunky, there is a zuppa di ceci recipe out there for you. So next time you are looking for a comforting and satisfying meal, give zuppa di ceci a try.

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