Chickpea Soup with Pancetta, Greens and Sage (Zuppa di Ceci)

Chickpeas are used a lot in food of the region, and are a great source of vegetable protein. I always think of this as the Italian version of “stone soup,” with cucina povere ingredients combining to create a very satisfying meal. For vegetarians, you can delete the pancetta and still have a nutritious soup.

Serves 6-8

Ingredients

2 cups dried chickpeas (or 3 cups canned chickpeas)

3 tablespoons extra virgin olive oil

1 cup( ½ pound) diced pancetta

2 carrots, peeled and diced

2 stalks celery, diced

1 small onion, diced

2 tablespoons thinly sliced fresh sage

1 teaspoon salt

½ teaspoon pepper

8 cups vegetable broth

 Preparation

Soak dried chickpeas in cold water for 12 hours, then rinse them under tap water. If you are using canned, drain and rinse the chickpeas.

In a stockpot on medium heat, add the oil, pancetta, carrots, celery, onion, sage, salt, and pepper. Sauté about 10 minutes until the vegetables are soft. Add the chickpeas and the broth, reduce the heat to low, and simmer for 3 hours (2 hours if using canned chickpeas). 

Remove 1 cup of the soup, place in a blender, and blend to a creamy consistency. Add to the soup for a more satiny texture. Serve warm with Ca’Vide Focaccia