Best 3 Zuppa Di Ceci Recipes
Zuppa di ceci, also known as chickpea soup, is a hearty, flavorful, and nutritious Italian soup made with chickpeas, vegetables, and a flavorful broth. This traditional Italian dish is a great source of plant-based protein, fiber, and essential vitamins and minerals.
In this article, we present to you a collection of Zuppa di ceci recipes that capture the essence of this classic Italian soup. From the classic Zuppa di ceci alla Romana, made with a rich tomato broth and fragrant rosemary, to the unique Zuppa di ceci e spinaci, which combines chickpeas with spinach and a touch of nutmeg, these recipes offer a delightful variety of flavors and textures.
Each recipe is carefully crafted to highlight the natural goodness of chickpeas while incorporating fresh, seasonal ingredients. Detailed instructions, cooking tips, and stunning food photography guide you through the process, ensuring a successful culinary experience. Whether you're a seasoned cook or just starting out, these recipes are sure to inspire and delight.
So gather your ingredients, put on your apron, and embark on a culinary journey into the vibrant world of Zuppa di ceci. Let the aromas fill your kitchen and the flavors dance on your palate as you create a delicious and satisfying meal for your family and friends. Buon appetito!
COPYCAT ZUPPA TOSCANA
We were so smitten with Olive Garden's most popular soup, we decided to crack the code so that we could make it ourselves on those days that we just can't get there.
Provided by Food Network Kitchen
Time 1h10m
Yield 12 cups
Number Of Ingredients 11
Steps:
- Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
- Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
- Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.
INSTANT POT® ZUPPA TOSCANA
Garnish this Instant Pot® zuppa toscana with Parmesan cheese or bacon bits.
Provided by Maureen Martindale VanHook
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
- Heat oil in the cooker. Add sausage and cook until no longer pink, about 3 minutes. Stir in onion and garlic; cook until softened and translucent, about 3 minutes. Stir in Italian seasoning, salt, pepper, and red pepper flakes. Add potatoes and chicken broth. Close and lock the lid. Select high pressure and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Stir kale into the cooker. Select Saute function. Cook, uncovered, for 2 minutes. Stir in half-and-half. Turn off the cooker and serve.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 35.1 g, Cholesterol 48.7 mg, Fat 21.9 g, Fiber 4.4 g, Protein 16 g, SaturatedFat 8.3 g, Sodium 1634 mg, Sugar 3.6 g
ZUPPA DI CECI
Make and share this Zuppa Di Ceci recipe from Food.com.
Provided by leeners82
Categories Rice
Time 1h45m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
- Simmer until chickpeas are soft and riso is cooked.
- Note: If too think for liking, add water. Serve with olive oil and grated cheese.
Nutrition Facts : Calories 261.5, Fat 3.2, SaturatedFat 0.6, Cholesterol 3.2, Sodium 636.1, Carbohydrate 47.3, Fiber 7.3, Sugar 2.5, Protein 11.3
Tips:
- Soak the chickpeas overnight: This will help them cook more evenly and reduce the cooking time.
- Use a variety of vegetables: This will add flavor and nutrients to the soup. Some good choices include carrots, celery, onions, garlic, and kale.
- Season the soup well: Use a combination of salt, pepper, and herbs to taste. You can also add a splash of lemon juice or vinegar for a bit of acidity.
- Serve the soup with a side of bread or crackers: This will help to soak up the delicious broth.
Conclusion:
Zuppa di ceci is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover chickpeas. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite. So next time you're looking for a comforting and nutritious meal, give this zuppa di ceci recipe a try. You won't be disappointed!
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