Italian Chickpea Soup Liguria (Zuppa di Ceci alla Ligure)
Ingredients
- 2 tablespoon olive oil plus extra for serving
- 1 onion finely diced
- 1 carrot finely diced
- 1 celery stalk finely diced
- 1 garlic clove smashed
- 10 g dried porcini mushrooms rehydrated and chopped
- 3 tablespoon tomato puree
- 1 bunch Swiss chard erbette, chopped
- 2 cans chickpeas reserve 1 cup for blending
- Vegetable broth enough to cover ingredients
- Salt to taste
- Rustic bread for serving
Instructions
Prepare the vegetables
- Rehydrate the porcini mushrooms in hot water for 20 minutes. Finely chop the onion, carrot and celery. Smash the garlic clove. Chop 1 bunch of swiss chard into strips1 onion, 1 carrot, 1 celery stalk, 1 garlic clove, 1 bunch Swiss chard
Cook the soffritto
- Heat olive oil in a large pot. Add finely diced onion, carrot, celery, smashed garlic, and chopped rehydrated porcini mushrooms. Season with a pinch of salt and sauté for 5–8 minutes until soft and fragrant.Salt, 2 tablespoon olive oil
Build the soup base
- Stir in tomato puree. Reserve 1 cup of chickpeas and blend with some of their cooking water then add the rest to the pot. Add the chopped Swiss chard, and enough vegetable broth to barely cover everything. Stir in the blended chickpea mixture.3 tablespoon tomato puree, 1 bunch Swiss chard, 2 cans chickpeas
Simmer gently
- Cover and cook for about 30 minutes, allowing flavors to meld. Finish with a drizzle of olive oil.Rustic bread
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