📝 About This Recipe
Hailing from the rugged landscapes of Tuscany and Umbria, this soul-warming soup is a celebration of the Italian autumn harvest. The creamy earthiness of chickpeas marries perfectly with the buttery sweetness of roasted chestnuts, all tied together by a fragrant soffritto and woody herbs. It is a humble yet sophisticated 'cucina povera' masterpiece that captures the essence of a crisp evening in an Italian farmhouse.
🥗 Ingredients
The Legumes and Nuts
- 3 cups Chickpeas (Ceci) (cooked; or 2 cans (15oz), rinsed and drained)
- 10 ounces Chestnuts (roasted, peeled, and roughly crumbled)
The Aromatic Base (Soffritto)
- 4 tablespoons Extra Virgin Olive Oil (high quality cold-pressed)
- 1 medium Yellow Onion (finely diced)
- 1 large Carrot (finely diced)
- 1 large Celery Stalk (finely diced)
- 3 pieces Garlic Cloves (smashed and minced)
- 2 ounces Pancetta or Guanciale (finely chopped (optional for depth))
Liquids and Herbs
- 6 cups Vegetable or Chicken Broth (low sodium, hot)
- 1 tablespoon Tomato Paste (double concentrated)
- 2 sprigs Fresh Rosemary (tied with kitchen twine)
- 4-5 pieces Fresh Sage Leaves (whole)
- 1 piece Dried Bay Leaf
- to taste Kosher Salt and Black Pepper (freshly cracked pepper)
- 1 pinch Red Chili Flakes (optional)
For Garnish
- 1 drizzle Extra Virgin Olive Oil (for finishing)
- 2 tablespoons Fresh Parsley (finely chopped)
- 4-6 slices Sourdough Bread (thick-cut and toasted)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or large pot, heat the 4 tablespoons of extra virgin olive oil over medium heat.
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2
If using pancetta, add it to the oil and sauté for 3-4 minutes until the fat has rendered and it begins to turn golden and crisp.
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3
Add the finely diced onion, carrot, and celery (the soffritto). Cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and translucent.
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4
Stir in the minced garlic and red chili flakes. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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5
Add the tomato paste and stir it into the vegetables for 2 minutes. This 'toasts' the paste, deepening the color and removing the raw metallic taste.
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6
Add the cooked chickpeas and the crumbled roasted chestnuts to the pot. Stir well to coat them in the aromatic base.
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7
Pour in the hot broth. Add the rosemary sprigs, sage leaves, and bay leaf. Season with a pinch of salt (remembering that broth and pancetta are already salty).
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8
Bring the soup to a gentle boil, then immediately reduce the heat to low. Cover partially and simmer for 30 minutes to allow the flavors to meld.
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9
Remove the rosemary sprigs, sage leaves, and bay leaf from the pot and discard.
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10
To achieve a traditional 'crema' consistency, take about 1.5 cups of the soup (mostly solids) and blend it until smooth using a blender or food processor, then stir it back into the pot.
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11
Let the soup simmer for another 5 minutes. Taste and adjust seasoning with more salt and freshly cracked black pepper.
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12
While the soup rests, toast your thick slices of sourdough bread until golden and rub them with a raw clove of garlic if desired.
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13
Ladle the hot soup into warmed bowls. Ensure each bowl gets a good mix of whole chickpeas and chestnuts.
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14
Finish each serving with a generous drizzle of high-quality olive oil, a sprinkle of fresh parsley, and a side of toasted bread.
💡 Chef's Tips
For the best texture, use dried chickpeas soaked overnight and cooked with a piece of kombu or bay leaf; they hold their shape better than canned. If you can't find fresh chestnuts to roast, high-quality vacuum-packed roasted chestnuts work beautifully and save significant prep time. Don't skip the blending step! Blending a small portion of the chickpeas and chestnuts creates a naturally thick, silky body without needing cream. Make this soup a day in advance; like most Italian stews, the flavors intensify and harmonize after a night in the refrigerator. If the soup becomes too thick upon standing, simply thin it out with a splash of hot water or broth when reheating.
🍽️ Serving Suggestions
Pair with a medium-bodied Italian red wine like a Chianti Classico or a Rosso di Montalcino to complement the earthy notes. Serve with a side of bitter greens, such as sautéed broccoli rabe or a radicchio salad, to cut through the richness of the chestnuts. Add a sprinkle of freshly grated Parmigiano-Reggiano or Pecorino Toscano over the top for an extra salty, umami kick. For a non-vegetarian version, top with a few crumbles of crispy fried speck or prosciutto. A glass of dry, sparkling Lambrusco provides a refreshing contrast to the creamy texture of the legumes.