Minestra di Ceci with Roasted Vegetables

Ingredients

• 2 cups (400g) dried chickpeas, soaked overnight 2 cups (400g) dried chickpeas, soaked overnight
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 55g, 10g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Drain and rinse the soaked chickpeas.
3. 3.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
4. 4.
   Add the carrots, celery, zucchini, and red bell pepper to the pot. Cook for 5 minutes, until slightly softened.
5. 5.
   Transfer the vegetables to a baking sheet and spread them out in a single layer. Drizzle with olive oil and sprinkle with dried thyme and rosemary. Roast in the preheated oven for 20-25 minutes, until the vegetables are tender and slightly caramelized.
6. 6.
   In the same pot, add the soaked chickpeas, bay leaf, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 1 hour, or until the chickpeas are tender.
7. 7.
   Once the chickpeas are cooked, remove the bay leaf and add the roasted vegetables to the pot. Season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
8. 8.
   Serve the Minestra di Ceci hot, garnished with fresh parsley and a drizzle of extra virgin olive oil.

Treat your ingredients with care...

• Chickpeas — Soaking the chickpeas overnight helps to reduce the cooking time and ensures they cook evenly. Make sure to drain and rinse them before using.
• Roasted vegetables — Cut the vegetables into similar-sized pieces to ensure even roasting. Drizzle with olive oil and sprinkle with herbs for added flavor.

Tips & Tricks

• For a creamier texture, blend a portion of the soup using an immersion blender before adding the roasted vegetables.
• Customize the roasted vegetable medley by using your favorite seasonal vegetables.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Serve the Minestra di Ceci with a sprinkle of grated Parmesan cheese for an extra touch of richness.
• This soup tastes even better the next day, so consider making it in advance for a quick and satisfying meal.

Serving advice

Serve the Minestra di Ceci in individual bowls, garnished with fresh parsley and a drizzle of extra virgin olive oil. Accompany it with crusty bread for a complete meal.

Presentation advice

To enhance the presentation, arrange a few roasted vegetable pieces on top of each bowl of soup. Sprinkle some fresh herbs for a pop of color.