📝 About This Recipe
Transport your kitchen to the rolling hills of Tuscany with this soul-warming Zuppa di Ceci. This dish celebrates the Mediterranean philosophy of 'cucina povera,' where humble pantry staples like nutty chickpeas and fragrant, woody rosemary are transformed into a velvety, luxurious masterpiece. The secret lies in a rich soffritto base and the partial blending of the beans, creating a texture that is simultaneously hearty and elegant.
🥗 Ingredients
The Aromatics (Soffritto)
- 4 tablespoons Extra virgin olive oil (high quality, cold-pressed)
- 1 large Yellow onion (finely diced)
- 1 medium Carrot (finely diced)
- 1 large Celery stalk (finely diced)
- 4 pieces Garlic cloves (minced)
The Heart of the Soup
- 3 cups Cooked chickpeas (canned (rinsed) or home-cooked)
- 3 sprigs Fresh rosemary (leaves stripped and very finely minced)
- 1 tablespoon Tomato paste (double concentrated)
- 5 cups Vegetable or chicken stock (low sodium)
- 1/2 teaspoon Red pepper flakes (optional, for a subtle heat)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 piece Parmesan rind (optional, for deep umami flavor)
Finishing Touches
- 1/2 piece Fresh lemon juice (about 1 tablespoon)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Finishing olive oil (for drizzling)
👨🍳 Instructions
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1
Place a large heavy-bottomed pot or Dutch oven over medium heat and add the 4 tablespoons of olive oil.
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2
Add the diced onion, carrot, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent but not browned.
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3
Stir in the minced garlic, finely chopped rosemary, and red pepper flakes. Cook for 1-2 minutes until the aroma of the rosemary is released and the garlic is fragrant.
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4
Add the tomato paste to the center of the pot. Stir it into the vegetables for 2 minutes, allowing it to darken to a deep rust color; this 'caramelizes' the paste for a richer flavor.
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5
Add the chickpeas to the pot. Stir well to coat every chickpea in the aromatic oil and tomato base, cooking for 3 minutes.
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6
Pour in the stock and add the Parmesan rind if using. Season with salt and black pepper.
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7
Bring the soup to a gentle boil, then immediately reduce the heat to low. Cover partially and simmer for 20-25 minutes to allow the flavors to meld.
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8
Remove the Parmesan rind and discard. Take about 1.5 cups of the soup (mostly chickpeas and a little liquid) and transfer to a blender, or use an immersion blender directly in the pot.
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9
Pulse the blender until the removed portion is smooth, then stir it back into the main pot. This creates a creamy, thick consistency without using dairy.
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10
Stir in the fresh lemon juice to brighten the earthy flavors of the beans and rosemary.
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11
Taste and adjust seasoning with more salt or pepper if needed. If the soup is too thick, add a splash more stock.
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12
Ladle the hot soup into bowls. Garnish with a generous dusting of Parmigiano-Reggiano, a swirl of high-quality olive oil, and a tiny sprig of fresh rosemary.
💡 Chef's Tips
For the best flavor, use dried chickpeas soaked overnight and simmered until tender; the cooking liquid from the beans is 'liquid gold' and should replace some of the stock. Don't skimp on the rosemary, but ensure it is very finely minced so you don't have 'needles' in your soup. If you want a vegan version, omit the Parmesan rind and cheese garnish; the soup remains incredibly creamy and flavorful. Always sauté your tomato paste for a few minutes before adding liquid to remove the raw metallic taste. Let the soup sit for 10 minutes before serving; like many stews, the flavors improve as it rests.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough rubbed with a raw garlic clove. Pair with a crisp, dry Italian white wine like Vermentino or a light Chianti. Add a handful of small pasta shapes (like ditalini) during the last 10 minutes of simmering for a more filling meal. Serve alongside a bitter green salad (arugula or radicchio) with a simple balsamic vinaigrette to cut through the richness. A side of roasted red peppers or marinated artichokes complements the Mediterranean profile perfectly.