If you are craving a warm, comforting, and wholesome meal, the Italian Chickpea Soup (Minestra di Ceci) Recipe will quickly become your go-to. This cozy soup blends tender chickpeas with vibrant vegetables, brightened by fresh spinach and zesty lemon, simmered to perfection in a flavorful vegetable broth. It’s simple, nourishing, and packed full of rustic Italian charm, making it a perfect dish to soothe chilly evenings or whenever you want a bowl of pure comfort that feels like a hug in a bowl.
Ingredients You’ll Need
The beauty of this Italian Chickpea Soup (Minestra di Ceci) Recipe is in its simplicity. Each ingredient plays a crucial role in creating a harmonious balance of flavor, texture, and color — from the fragrant herbs to the fresh vegetables and creamy chickpeas.
- Olive oil: Adds richness and helps soften the vegetables while infusing the soup with traditional Italian flavor.
- Yellow onion: Provides a sweet, aromatic base that gently melts into the broth.
- Carrots: Bring subtle sweetness and vibrant color to brighten the soup.
- Celery stalks: Contribute a mild, savory depth and a bit of crunch.
- Garlic cloves: Offer a punch of flavorful intensity that wakes up the palate.
- Dried thyme and oregano: Classic Italian herbs that infuse the broth with warmth and earthiness.
- Salt and black pepper: Essential seasonings to enhance and balance the flavors perfectly.
- Canned chickpeas: A hearty, creamy protein source that gives the soup its soul.
- Crushed tomatoes: Lend a bright acidity and luscious body to the broth.
- Vegetable broth: The flavorful liquid base that ties all the ingredients together.
- Baby spinach: Adds a fresh, vibrant green color and delicate texture.
- Lemon zest and juice: Provide a refreshing citrus brightness that lifts the entire dish.
How to Make Italian Chickpea Soup (Minestra di Ceci) Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking gently until the vegetables soften and release their incredible aromas, about 5 to 7 minutes. This base builds the essential flavor foundation every great soup needs.
Step 2: Add Garlic and Herbs
Next, stir in minced garlic along with dried thyme, oregano, salt, and black pepper. Cook everything for about a minute until the herbs become fragrant and the garlic turns golden. This moment infuses the soup with those classic Italian scents that make your kitchen smell irresistible.
Step 3: Introduce Chickpeas, Tomatoes, and Broth
Now, add the drained chickpeas, crushed tomatoes, and vegetable broth to the pot. Bring the mixture to a rolling boil, then reduce the heat and let it simmer uncovered for around 25 minutes. This allows the flavors to meld, and the vegetables to become tender and cozy in the broth.
Step 4: Mash Chickpeas for Creaminess
Before moving on, use a spoon or potato masher to lightly mash some of the chickpeas right in the pot. This is a simple trick that gives the soup a luscious, slightly creamy texture without needing any dairy. It’s such a comforting touch that transforms the dish.
Step 5: Add Spinach and Lemon
Finally, stir in fresh baby spinach and let it wilt gently in the hot soup for 2 to 3 minutes. Once off the heat, add lemon zest and juice to brighten the whole pot. This final citrus burst cuts through the richness and adds a fresh, lively finish to the Italian Chickpea Soup (Minestra di Ceci) Recipe.
How to Serve Italian Chickpea Soup (Minestra di Ceci) Recipe
Garnishes
Drizzling a high-quality olive oil over each serving adds a luscious silkiness that feels indulgent yet simple. For a little extra flair, sprinkle some freshly grated Parmesan or a pinch of crushed red pepper flakes to match your mood. A few fresh basil leaves can lend a lovely herbaceous note that pairs beautifully with the lemony brightness.
Side Dishes
This soup pairs wonderfully with crusty Italian bread for soaking up every last drop. A crunchy side salad with tangy vinaigrette balances the warmth of the soup, and a plate of roasted vegetables can round out the meal perfectly. If you want to keep things vegetarian, a simple bowl of polenta or garlic rubbed crostini are delightful choices as well.
Creative Ways to Present
For a beautiful presentation, ladle the soup into rustic bowls and top with a few whole chickpeas and a fresh spinach leaf for color contrast. Serving in mini terracotta pots or vintage soup tureens can bring an authentic Italian vibe to your dinner table. Offering lemon wedges on the side lets everyone customize the brightness to their liking, making every bite personal and special.
Make Ahead and Storage
Storing Leftovers
This Italian Chickpea Soup (Minestra di Ceci) Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain its freshness, and you’ll find the flavors deepen and improve overnight, making leftovers just as delicious as the first serving.
Freezing
If you want to save it for later, this soup freezes like a dream. Allow it to cool completely, then transfer to freezer-safe containers or bags. You can keep it frozen for up to 3 months, providing a ready-made comfort meal whenever you need one without any fuss.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. If the soup has thickened too much after refrigeration or freezing, just add a splash of broth or water to bring it back to your preferred consistency. Adding a fresh squeeze of lemon juice before serving can revive those bright flavors superbly.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! If you prefer dried chickpeas, soak them overnight and cook them until tender before adding to the soup. This will enhance the texture, though it does require extra prep time.
Is this soup vegan and gluten-free?
Yes, this recipe is naturally vegan and gluten-free, making it a wonderful option for various dietary preferences. Just be sure to check your vegetable broth for any hidden gluten if you need to be strict.
Can I add pasta or grains to this soup?
Definitely! Small pasta shapes like ditalini or orzo work beautifully, as do grains like farro or barley. Add them in the last 10 to 15 minutes of cooking to ensure they don’t overcook.
How can I make this soup spicier?
To ramp up the heat, add a pinch of red pepper flakes when cooking the garlic and herbs or finish with a drizzle of spicy chili oil just before serving for a fiery kick.
What can I substitute for spinach?
Kale, Swiss chard, or even tender collard greens can be excellent alternatives if you want to switch up the leafy greens. Just add them a bit earlier as they generally take longer to soften.
Final Thoughts
There is something truly special about the Italian Chickpea Soup (Minestra di Ceci) Recipe that brings a little warmth and joy to your day with every spoonful. Whether you’re new to cooking Italian soups or a seasoned pro, this recipe is an inviting, simple way to bring fresh, wholesome flavors to your table. Don’t wait to share this comforting bowl of goodness with your loved ones — it’s a dish you’ll want to make again and again.
Print
Italian Chickpea Soup (Minestra di Ceci) Recipe
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A hearty and comforting Italian chickpea soup inspired by minestra di ceci, featuring tender chickpeas, crushed tomatoes, and fresh spinach simmered in flavorful vegetable broth with aromatic herbs.
Ingredients
Main Ingredients
- 2 tablespoons olive oil plus more for serving
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 (25-ounce) can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 2 cups chopped baby spinach
- 1 lemon, zest and juice
Instructions
- Prepare Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Seasoning: Stir in the minced garlic, dried thyme, dried oregano, salt, and black pepper. Cook this mixture for about 1 minute until the garlic becomes fragrant.
- Simmer Soup: Add the drained chickpeas, crushed tomatoes, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 25 minutes, allowing the vegetables and flavors to meld and tenderize.
- Mash Chickpeas: Lightly mash some of the chickpeas in the pot with a spoon or potato masher to create a slightly creamy texture, while keeping some chickpeas whole for texture.
- Add Spinach and Finish: Stir in the chopped baby spinach and cook for 2 to 3 minutes until it wilts. Remove the pot from heat, then add the lemon zest and lemon juice to brighten the flavors.
- Serve: Ladle the soup into bowls and serve warm, drizzled with additional olive oil if desired, alongside crusty bread for a satisfying meal.
Notes
- Use low-sodium vegetable broth to control salt levels and adjust seasoning at the end.
- For a thicker soup, mash more chickpeas or blend a portion before adding spinach.
- Add crushed red pepper flakes for a spicy kick if preferred.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Serve with crusty bread or a sprinkle of grated Parmesan for added richness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
