Dish

Zuppa di ceci e castagne

Chickpea and chestnut soup

Zuppa di ceci e castagne is made with chickpeas, chestnuts, onions, garlic, and chicken broth. The soup is usually seasoned with salt, pepper, and herbs such as rosemary and thyme. The chickpeas give the soup a creamy texture, while the chestnuts add a slightly sweet and nutty flavor. The soup is simmered for several hours to allow the flavors to meld together and create a rich and flavorful broth.

European cuisine› Mediterranean cuisine› Italian cuisine

Soup

Origins and history

Zuppa di ceci e castagne has been a popular dish in Italy for centuries. It is often served as a main course and is believed to have healing properties. The soup is also a popular dish during the Christmas season and is often served on Christmas Eve.

Dietary considerations

This soup is high in fiber and protein and can be made gluten-free by using gluten-free bread. It is also a good source of vitamins and minerals.

Variations

There are many variations of Zuppa di ceci e castagne, including adding different types of beans such as cannellini beans or kidney beans. Some recipes also call for the addition of sausage or bacon. The soup can also be made vegetarian by using vegetable broth instead of chicken broth.

Presentation and garnishing

Zuppa di ceci e castagne can be garnished with fresh herbs such as parsley or basil. It is usually served in a bowl or a soup tureen.

Tips & Tricks

To make the soup more flavorful, roast the chestnuts before adding them to the broth.

Side-dishes

Zuppa di ceci e castagne is usually served with a slice of crusty bread or a side of polenta. A side salad or roasted vegetables would also pair well with this soup.