Rustic chickpea soup with rosemary and tomato
Zuppa rustica di ceci al rosmarino e pomodoro
Creamy and fragrant, with tender chickpeas, tomato puree and raw extra virgin olive oil
Creamy chickpea soup with rosemary and tomato, served hot with oil raw, off the heat and croutons.
Rustic chickpea soup is a first course Warm and hearty, especially suitable for the cold season and meals where a comforting texture is desired. The flavor comes from the combination of the sweetness of the soffritto, the herbaceous note of rosemary, the aromatic profile of thebay leaf and the slight acidity of the tomato passataSlow cooking makes the chickpeas tender without completely losing their texture, while part of them is blended to obtain a velvety base while keeping the pieces whole. The added extra virgin olive oil raw, off the heat It completes the dish with aroma and roundness; croutons, if present, provide a crunchy contrast. Preparation requires prolonged soaking of the dried chickpeas and regular simmering, essential for a thick, smooth, and well-balanced soup.
Instructions
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7 steps · natural Italian voice
Soaking the chickpeas
720 minPlace the chickpeas in a large bowl and cover with plenty of cold water. Let them soak for 8–12 hours, changing the water at least once. Drain and rinse them thoroughly: they should be plump, elastic, and free of unpleasant odors.
Prepare the soffritto
10 minTrim and clean and thinly slice the leek and onion; peel and finely chop the carrot and celery. Keep the cuts even so that the vegetables cook at the same time and form a uniform base.
Stew the vegetables
12 minHeat the oil in a saucepan large, pour the chopped mixture and add a ladle of water if necessary. Stove over low heat Cook for 10–12 minutes, stirring occasionally, until the vegetables are soft, glossy, and not browned. The aroma should be sweet and enveloping.
Combine chickpeas and herbs
15 minAdd the drained chickpeas and the bunch of rosemary and bay leaf tied with kitchen twineCover with 1.5–(4.23 pt) 2 liters of cold water, leaving the level at least 2 cm (0.79 in) above the chickpeas. Bring to a boil and remove the foam that rises to the surface.
Cook slowly
150 minPour the puree, mix and lower the heatCook covered for about 2 hours and 30 minutes at a gentle simmer, checking every 30 minutes. Add a little hot water if needed: the chickpeas should be tender but whole, and the broth should be slightly thick.
Blend one part
5 minRemove the bouquet garniTake a generous ladle of chickpeas with their liquid and blend until smooth. If it's too thick, thin it with a little hot cooking water, maintaining a velvety consistency.
Vigorously stir and servants
3 minReturn the cream to the saucepan and mix over low heat for 2–3 minutes. Season with salt to taste and add pepper. Serve piping hot with extra virgin olive oil. raw, off the heat and, if you wish, golden croutons rustic country bread.
Chef's Tips
Keep the water simmering gently after it comes to a boil: the gentle movement of the water preserves the shape of the chickpeas and promotes a clearer broth and a more balanced cream.
Ingredients
- (10.58 oz) 300 g good quality dried chickpeas
- 1 medium leek
- 1 medium white onion
- 1 medium carrot
- 1 celery stalk
- (2.12 oz) 60 g of tomato passata (strained tomatoes)
- 1.5–(4.23 pt) 2 l of water, plus more for top-ups
- 3–(4 tbsp) 4 tablespoons of extra virgin olive oil
- 1 sprig of fresh rosemary
- 2 bay leaves
- sea ​​salt as needed
- ground black pepper as needed
- rustic country bread for croutons, optional
Can't find it in the US?
- tomato passataMost US supermarkets
Sold as passata or strained tomatoes
Or: Canned whole peeled tomatoes, blended and strained
Not seasoned tomato sauce and not tomato paste.
- rustic breadMost US supermarkets
A crusty country loaf or ciabatta
Not soft sandwich bread.
⚠️ Automatic ingredient-based detection. Always check product labels.
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