Ricetta Zuppa di Ceci e Maltagliati

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often less expensive and quicker to prepare.

vegetable broth

🥗Healthier: water

💰Cheaper: homemade broth

Water can be used for a lighter soup.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option.

parsley

🥗Healthier: coriander

💰Cheaper: spinach

Spinach is a common leafy green that can add color.

Prepare the vegetable broth by boiling water with celery, onion, carrot, one bay leaf, and rosemary for 30 minutes.

In a pan, sauté a mixture of chopped carrots, onion, and celery until softened, then add some tomato puree.

Add the washed chickpeas and the vegetable broth to the pan.

Season with salt and add herbs to taste, cooking for 30 minutes and adding more broth if it gets too dry.

Take some chickpeas and blend them in a mixer, then return them to the pan for cooking.

Cook for an additional 2 hours, adding broth as necessary until the chickpeas are soft.

Add the maltagliati and cook for 4-5 minutes.

Drizzle with olive oil, add pepper, a sprig of rosemary, and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens