Zuppa di Ceci

Name: Zuppa di Ceci (Chickpea Soup)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 350 grams (12 ounces) whole, canned Italian plum tomatoes with their juices, crushed; 15 grams (1 tablespoon) chopped garlic (about 4 cloves); 150 grams (1¼ cups) chopped celery; 30 grams (¼ cup) chopped carrot; 75 grams (3 ounces) celery, cut into 3-centimeter (1-inch) pieces (¾ cup); 50 grams (2 ounces) leek, white and green parts, rinsed well of grit and cut into 3-centimeter (1-inch) pieces (⅔ cup); 450 grams (2¼ cups) dried chickpeas, washed, soaked, and drained; 3 grams (1 tablespoon) whole black peppercorns; 16 grams (2 teaspoons) coarse salt; 1 sprig fresh rosemary; 1 fresh bay leaf; 50 grams (2 ounces) red onion, cut into 3-centimeter (1-inch) pieces (⅓ cup); Coarse salt; Pinch of red pepper flakes; 5 grams (2 tablespoons) chopped fresh rosemary; 25 grams (2 tablespoons) chopped pancetta; Coarse salt and freshly ground black pepper; 75 milliliters (¼ cup plus 1 tablespoon) olive oil; 30 grams (¼ cup) dried porcini mushrooms, soaked in 250 milliliters (1 cup) cold water 1 hour; 70 grams (¾ cup) cleaned and chopped leek, white and light green parts; 60 grams (⅓ cup) chopped red onion; 20 grams (1 ounce) carrot, cut into 3-centimeter (1-inch) pieces (¼ cup)

Chickpea Soup

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

This robust, puréed chickpea soup from Toscana is flavored with a soffritto, tomato, rosemary, and dried porcini mushrooms, which contribute an elegant, earthy taste. The soffritto is only roughly chopped because the soup will be puréed before serving.

Ingredients

For the mazzetto guarnito

Sachet of Aromatics

50 grams (2 ounces) red onion, cut into 3-centimeter (1-inch) pieces (⅓ cup)
50

Method

Make the mazzetto guarnito: Wrap the aromatic vegetables, herbs, and peppercorns in a single layer of cheesecloth and tie with kitchen twine.

Put the chickpeas in a medium pot (pentola) and cover with 4 inches cold water. Cook over low heat 5 minutes, stirring frequently, to loosen any grit. Drain; rinse thoroughly with cold water.

Return the beans to the pot and r