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Zuppa di Ceci (Chickpea Soup)
15 min prep time
30 min cook time
8servings
Recipe by
Robyn Webb, MS, LN
Photo by
Kyle Dreier
How to Make Zuppa di Ceci (Chickpea Soup)
15 min prep time
30 min cook time
8servings
1 cup
Print Recipe >
Step-By-Step Instructions:
- In a large saucepan, heat the olive oil over medium heat. Add the celery, onion, carrot, rosemary, and sage and sauté for about 8 minutes. Add the garlic and sauté for 2 minutes.
- Add the can of tomatoes to a large bowl. Crush the tomatoes with your clean hands, leaving the tomatoes slightly coarse. Add the tomatoes with the juices to the pan.
- Puree one can of the chickpeas in a food processor or blender with the 1/4 cup water until smooth but still thick. Add the pureed chickpeas and the other can of whole chickpeas to the pan. Add the basil, salt, and black pepper and bring the soup to boiling. Lower the heat and simmer, covered, for 15 minutes. Stir in the lemon juice and serve.
Nutrition facts
8 Servings
-
Serving Size
1 cup
- Amount per serving Calories 180
-
Total Fat
5.5g
- Saturated Fat 0.7g
- Sodium 145mg
-
Total Carbohydrate
28g
- Dietary Fiber 7g
- Total Sugars 8g
- Protein 8g
- Potassium 500mg
- Phosphorous 155mg
Ingredients
olive oil
2 tbsp
celery (diced)
1 stalks
onion(s) (diced)
1
carrot (peeled and diced)
1
fresh rosemary (minced)
1 sprig
fresh sage (finely chopped)
6 leaves
garlic (minced)
4 clove
canned whole tomatoes
28 oz
chickpeas (garbanzo beans) (drained and rinsed)
30 oz
water
1/4 cup
fresh basil (minced)
4 tbsp
salt
1/2 tsp
black pepper
1/4 tsp
lemon juice
1 tbsp
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