Chickpea soup : Original Umbrian Recipe – Minestra di ceci

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Chickpea soup : Original Umbrian Recipe – Minestra di ceci


  • 400 g of dried chickpeas

  • 200 g . of chopped tomatoes

  • 1 carrot

  • 1 stalk celery with leaves

  • 1 small onion

  • 1 sprig of parsley

  • 1 sprig of rosemary

  • 200 g of mixed pasta for soup

  • oil , salt and pepper to taste


  1. Soak the chickpeas in plenty of water with a tablespoon of salt or baking soda and keep them soak overnight .

  2. Chop the celery and carrot in a big way , minced parsley and chives finely.

  3. Make fry the onion in a little olive oil in a large pot , add us celery and carrot and saute lightly .

  4. Add the chickpeas , a pinch of red pepper (if you like ) , chopped tomatoes and cook for a minute please .

  5. Now cover everything with water (preferably hot ) , add the rosemary , season with salt and cook for about 90 minutes or until the beans are thoroughly cooked.

  6. In cooking , the beans must always be covered with water , then add hand it is consumed .

  7. When cooked, add the pasta , parsley and season with salt , cook over the right time for the pasta and serve at the table.

  8. Serve hot !