Zuppa Di Ceci

1. 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. 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. 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. 4

   Simmer until chickpeas are soft and riso is cooked.

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.