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
