Chickpea Minestra (Soup)

🛒 Ingredients

• Cooked Chickpeas 125 g · 212 kcal
• Olive Oil 7 g · 66 kcal
• Yellow Onion, chopped 35 g · 14 kcal
• Carrot, chopped 15 g · 6 kcal
• Celery Stalk, chopped 10 g · 2 kcal
• Garlic, minced 3 g · 4 kcal
• Crushed Tomatoes 25 g · 5 kcal
• Vegetable Broth 250 g · 5 kcal
• Small Pasta (e.g., Ditalini) 20 g · 74 kcal
• Fresh Rosemary Sprig 1 g · 0 kcal
• Black Pepper, freshly ground 1 g · 0 kcal

👨‍🍳 Instructions

1. If using dried chickpeas, soak them overnight in cold water, then drain and rinse; boil them until tender (about 1.5-2 hours) or use canned, rinsed chickpeas.
2. In a large pot or Dutch oven, heat the olive oil over medium heat; add the chopped onion, carrot, and celery, cooking until softened (about 5-7 minutes).
3. Add the minced garlic and fresh rosemary sprig, cooking for another minute until fragrant, then stir in the crushed tomatoes and cook for 2-3 minutes.
4. Pour in the vegetable broth and bring to a simmer; add the cooked chickpeas, season with salt and freshly ground black pepper to taste, then remove the rosemary sprig.
5. Add the small pasta to the simmering soup and cook according to package directions until al dente, stirring occasionally to prevent sticking.
6. Ladle the Minestra di Ceci into bowls; serve hot, optionally with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley.