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 earthiness of chickpeas with aromatic vegetables like garlic, onion, carrot, and celery, all enhanced by the fragrant notes of fresh rosemary. Simmered in vegetable broth and enriched with tomato paste, this soup is not only comforting but also meets vegetarian, plant-based, dairy-free, and Whole30 dietary requirements.

Ingredients:

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

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
2. Add the minced garlic and chopped rosemary, and cook for an additional 1-2 minutes until fragrant.
3. Stir in the tomato paste and cook for another minute, allowing it to caramelize slightly.
4. Add the drained chickpeas and vegetable broth to the pot. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld together.
6. Using a potato masher or fork, mash some of the chickpeas in the pot to thicken the soup slightly, if desired.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with additional rosemary if desired.