Zuppa Di Ceci

Name: Zuppa Di Ceci
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)

7 ingredients

5 steps

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)

Directions

1

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.
2

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.
3

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.
4

Simmer until chickpeas are soft and riso is cooked.
5

Note: If too think for liking, add water. Serve with olive oil and grated cheese.