Minestra di ceci

Minestra di ceci is a traditional Italian soup made primarily from chickpeas (ceci in Italian), along with various other ingredients. It is a staple dish in Italian cuisine, particularly in the regions of Tuscany and Liguria.

Ingredients

The main ingredient in Minestra di ceci is chickpeas, which are soaked overnight and then cooked until tender. Other typical ingredients include onion, garlic, carrot, celery, tomato, and pasta. The soup is typically seasoned with salt, pepper, and rosemary. Some variations of the recipe may also include bacon or sausage.

Preparation

To prepare Minestra di ceci, the chickpeas are first soaked overnight to soften them. The next day, they are drained and cooked in a pot with water until tender. In a separate pan, the onion, garlic, carrot, and celery are sautéed until soft. The tomatoes are then added and cooked until they break down into a sauce. The cooked chickpeas and the sautéed vegetables are combined in a pot, along with the pasta and seasonings. The soup is simmered until the pasta is cooked and the flavors are well combined.

Cultural Significance

Minestra di ceci is a popular dish in Italy, particularly in the regions of Tuscany and Liguria. It is often served as a starter course, but can also be a main dish due to its hearty nature. The soup is traditionally served with a drizzle of olive oil and a sprinkle of Parmesan cheese.

See Also

• Italian cuisine
• List of Italian soups
• Chickpea

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