Zuppa di Ceci e Rosmarino (Chickpea and Rosemary Soup)
Why this recipe works
- Aromatic base: Onion, carrot and celery are gently softened first, giving the broth a rounded savoury foundation before the tomatoes and stock are added.
- Simple but satisfying: Chickpeas make the soup filling without weighing it down, while rosemary and olive oil keep the flavour clean and distinctly Italian.
- Stores well: The soup keeps well in the fridge and can be frozen, making it practical for lunches or batch cooking.
Get the most out of this recipe
Texture tips
- For a thicker soup: Mash some of the chickpeas against the side of the pot, then stir them back through to give the broth a more rustic body.
- For a smoother broth: Use tomato passata instead of canned tomatoes if you prefer a more even, less chunky texture.
Ingredient notes
- Rosemary choice: Fresh rosemary gives the cleanest aroma, but dried rosemary can work if rubbed between your fingers before adding to release its oils.
- Finish with good olive oil: A final drizzle of extra-virgin olive oil adds aroma and richness, so this is where a more flavourful oil is most noticeable.
Common mistakes
- Avoid a hard boil: Keep the soup at a gentle simmer so the tomato flavour stays bright and the rosemary does not become harsh.
- Adjust after storage: Chickpea soups often thicken as they sit, so loosen with a little water or stock when reheating if needed.
Serving ideas
- Serve with bread: Crusty bread is the natural pairing, useful for soaking up the herby tomato broth.
- Finish simply: Black pepper and a little extra-virgin olive oil are enough to lift the bowl without overpowering the rosemary.
Equipment you'll need
Ingredients
Instructions
- Finely chop the onion, carrot and celery. Lightly crush the garlic cloves. Strip the rosemary leaves from the sprigs and finely chop the leaves.
- Warm the olive oil in a large pot over a medium heat. Add the onion, carrot and celery and cook for 8 to 10 minutes, stirring, until softened but not browned. Stir in the garlic and rosemary and cook for 1 minute until fragrant.
- Add the canned tomatoes and cook for 2 to 3 minutes, stirring to break them up slightly. Pour in the vegetable stock and bring to a gentle simmer. Simmer for 10 minutes to let the broth come together.
- Drain and rinse the chickpeas, then add them to the pot. Simmer gently for 10 to 12 minutes, until the chickpeas are hot through and the soup tastes rounded. Season with black pepper to finish.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For a thicker, more rustic texture, mash a ladleful of chickpeas against the side of the pot, then stir back in and simmer for 2 minutes.
- Keep the simmer gentle so the tomatoes stay bright and the rosemary does not turn bitter.
- Finish each bowl with a small drizzle of extra virgin olive oil for a fuller aroma.
Substitutions
- Replace Fresh rosemary with 1 tsp dried rosemary, rubbed between your fingers before adding.
- Replace Canned tomatoes with 400 g tomato passata for a smoother broth.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan over a low to medium heat until piping hot, adding a splash of water if it has thickened. Freeze for up to 3 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 50min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Celery
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