Zuppa di Ceci

Zuppa di Ceci is a classic Italian chickpea soup that embodies the essence of rustic Italian cooking. This hearty, one-pot dish combines the earthy flavors of canned chickpeas with aromatic vegetables like garlic, onion, carrot, and celery, all simmered in a savory vegetable broth. Fresh rosemary adds a fragrant touch, making this soup both comforting and satisfying. Perfectly aligned with vegetarian, plant-based, dairy-free, and Whole30 dietary requirements, this recipe is a wholesome meal that nourishes both body and soul.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 2 sprigs fresh rosemary
• Salt, to taste
• Pepper, to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
4. Add the drained chickpeas and vegetable broth to the pot. Bring to a gentle simmer.
5. Add the fresh rosemary sprigs, and season with salt and pepper to taste. Let the soup simmer for about 20-25 minutes, allowing the flavors to meld.
6. Remove the rosemary sprigs before serving. Taste and adjust seasoning if necessary.
7. Serve hot, drizzled with a little extra olive oil if desired.