Ceci (Italian Chickpea Soup)

This one pot soup, native to Italy, has been a staple in our home for years. Originally taught to us by loved ones, we make this soup at least once a week in the winter in anticipation of a warm, savory and nutritious treat. Taking you no longer than an easy, 20 minutes you will find yourself going back for seconds, maybe thirds!

Recipe: Ceci (Italian Chickpea Soup)

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 medium sweet onion, roughly chopped
• 1 stalk of celery, roughly chopped
• 1 can chickpeas, rinsed and drained
• 4 cups chicken stock
• 9 oz box Orecchiette Pasta
• 1 sprig of rosemary, roughly chopped
• Sea salt and freshly cracked black pepper
• Parmesan Cheese, shaved (optional, though necessary in our opinion)

Instructions:

• Heat 2 tbsp of olive oil in a large pot over medium heat. Add the onion and celery and sauté for 5-8 minutes, or until they begin to soften. Add half a can of chickpeas and rosemary. Season with a generous pinch of sea salt and freshly cracked black pepper to taste.
• Add chicken stock and blend into a thick mixture. Pour in remaining chickpeas, cover the pot with a lid and bring to a boil.  Add the pasta into the pot, and let it cook for approx. 10 minutes or until pasta is al dente. 
• Remove from the heat, and transfer to serving dish. Drizzle the remaining 1 tbsp of olive oil over the top, and add Parmesan to preferred taste. Season with freshly cracked black pepper and salt, and enjoy!