Minestra di Ceci e Rosmarino (Chickpea and Rosemary Soup)
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Ingredients
- 800 g tinned chickpeas
- 40 ml extra virgin olive oil
- 100 g onion, finely chopped
- 3 garlic cloves
- 1 fresh rosemary sprigs
- 800 ml vegetable stock
- 150 g day-old crusty bread
Nutrition (per serving)
- Calories
- 448 kcal
- Protein
- 18.4 g
- Carbohydrate
- 54 g
- of which sugars
- 4 g
- Fat
- 15.2 g
- of which saturates
- 2.1 g
- Fibre
- 13.6 g
- Salt
- 3.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the olive oil in a large saucepan over a medium heat, add the onion and cook for 6 minutes until soft. Add 2 of the garlic cloves and the rosemary sprig and cook for 1 minute.
- 2
Drain and rinse the chickpeas and add to the pan with the vegetable stock. Bring to the boil, then simmer for 15 minutes.
- 3
Remove the rosemary sprig, then blitz about two-thirds of the soup until smooth and stir back through for a chunky texture.
- 4
Meanwhile, tear the crusty bread into rough croutons, toss with the remaining olive oil and garlic, and toast in a dry frying pan for 3-4 minutes until golden and crisp.
- 5
Ladle the soup into bowls and top with the garlic croutons to serve.
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