Cooked - Minestra Di Ceci Alla Marchigiana – Chickpea Soup From Marche

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Minestra Di Ceci Alla Marchigiana – Chickpea Soup From Marche

1.0

3 tbsp of extra virgin olive oil, plus more for serving

100g of thick-sliced Parma ham, minced

2 garlic cloves, crushed and peeled

1 celery stick, finely chopped

1 carrot, peeled and finely chopped

1 onion, finely chopped

200g of dried chickpeas, soaked for 24 hours

1 tin of chopped tomatoes

2l vegetable stock, heated

100g of spinach, or baby chard

Fine sea salt, as needed

Freshly ground black pepper, as needed

Heat the oil in a large pan set over a medium heat. Add the Parma ham and fry for 5 minutes, until the fat has rendered
Stir in the garlic, celery, carrot and onion and cook until soft, about ten minutes, stirring often
Next, add the drained chickpeas and the chopped tomatoes. Cover with stock and place a lid on top. Simmer for about 40 minutes, or until the chickpeas are very tender and the soup has come to the desired thickness
Taste and season. Stir in the spinach of baby chard and allow them to wilt, about 2 minutes. Remove from the heat and serve with a swirl of extra virgin olive oil and black pepper to taste

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 73 weeks ago

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