Ceci Bean Soup Recipes

HEARTY CHICKPEA SOUP

Steps:

• In a large pot add olive oil, minced onion, garlic and celery, sautee on low/medium heat for 2 minutes or until clear.
• Then add potatoes, chickpeas, tomatoes, water and spices simmer on low/medium until tender and thickened (approximately 60 minutes).
• In the last 15 minutes cook the pasta until al dente then drain well (I prefer Orecchiette pasta in this soup).
• Remove half the cooked soup and blend until smooth, return to the pot, add the pasta and heat until hot. Serve with fresh grated parmesan cheese if desired. Enjoy!

CHICKPEA SOUP I

Steps:

• In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
• Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
• Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)

Steps:

• Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
• Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
• Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
• Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

MOROCCAN CHICKPEA SOUP

Steps:

• Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
• Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

ITALIAN VEGAN GARBANZO BEAN SOUP

Steps:

• In a large pot, heat the olive oil and sauté the onion for about 3 minutes. Then add the garlic, the carrots, the celery, and the fennel. Cook for about 4 minutes.
• Stir in a can of diced tomatoes, the chickpeas, and three cups of vegetable broth. Cook for about 15 minutes. Then add the cherry tomatoes and the spinach and cook for another 2-3 minutes.
• Season with fresh parsley, oregano, thyme, salt, and pepper.

RAFFY'S QUINOA AND CECI SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery and salt and cook, stirring occasionally, until the vegetables begin to soften. Add the tomatoes, garlic, pepper flakes, thyme, oregano and rosemary and cook until the tomatoes begin to break down, about 5 minutes. Add the basil, parsley, Parmesan rind, ceci, wine, broth and 1 cup water and bring to a boil. Reduce the heat to low and simmer for 40 minutes.
• Remove the herb sprigs and rind. Place about 1 cup of the soup in a food processor and puree until smooth. Add the quinoa to the remaining soup in the pot and simmer until tender, about 10 minutes. Add the puree and simmer 5 minutes more. Ladle the soup into bowls. Sprinkle with some of the Parmesan and drizzle with some of the olive oil before serving.

PASTA E CECI (JAMIE OLIVER)

Steps:

• Heat a large skillet or soup pot over medium-low heat, and add 2 tbsp olive oil. Saute the onion, celery, celery leaves, and garlic, covered, until soft and translucent, about 15 minutes.
• Add the rosemary, chickpeas and stock and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft. Remove half the chickpeas with a slotted spoon, and purée the remaining soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the pasta.
• Cook until the pasta is tender, adding boiling water if necessary to loosen. Season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil.

PUREED CHICKPEA SOUP - PASSATO DI CECI

Steps:

• Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When the pancetta starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed red pepper and season lightly with salt. Sweat the veggies for 6 to 7 minutes or until they become very aromatic and start to soften.
• Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water. Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 to 2 hours. Turn off the heat, season the water with salt and let it sit for 15 to 20 minutes.
• Fill a skillet with olive oil until it is about 1/2-inch deep, and the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed red pepper and bring it to a medium heat. Remove the garlic once it is golden; it has fulfilled its garlic destiny. Add the bread cubes and cook until they start to become crispy and golden. (They will absorb a LOT of the oil. That's why they taste good!) Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil. MMMMM!
• Add the infused oil to the soup. Puree the soup in a food processor, blender or good old fashioned food mill. Correct the consistency and seasoning, if necessary. If the soup is too thick, cook it a little more to reduce it, or thin it by adding more stock or water. Taste to be sure the seasoning is perfect.
• Ladle the soup into serving bowls, top with the croutons and finish with a large drizzle of olive oil.
• See ya ladle!

ITALIAN CHICKPEA SOUP

Steps:

• In a medium pot add olive oil, garlic, carrots, celery, salt, basil, oregano, thyme, hot pepper flakes, tomato puree, water and chick peas. Cook over medium heat till boiling, stirring till all ingredients are combined, once boiling reduce heat and continue cooking, stirring occasionally.
• Cook for approximately 50 to 60 minutes (don't be scared to taste, you must taste, you have to taste for salt and doneness). Once the beans are tender, add another cup of water (depending how soupy you like it you may want to add more water) bring to a boil and immediately add the small pasta (this is where you must taste again for salt) again stirring occasionally (so pasta doesn't stick to the bottom) and cook till al dente (about 5 minutes for small pasta).
• When done, turn off heat, serve immediately in soup bowls, topped with freshly grated parmesan cheese if desired. Enjoy!

PINTO BEAN SOUP

Steps:

• You can watch the video in the post for visual instructions.Heat oil in a large pot over medium/high heat. Add onion and sauté for about 4-5 minutes, stirring frequently.
• Stir in the roasted tomatoes, garlic, carrots, potato, and all spices. Cook for 1-2 minutes, until fragrant, then pour in the vegetable broth (I also added 2 bay leaves for flavor).
• Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes. Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time. Then turn off the heat.
• You can add more veggie broth or water if you notice that too much liquid evaporated.
• I poured about 50% of the soup into a different pot and used an immersion blender to blend it. You can also fill about half of the soup into a blender and blend it to the desired consistency.
• Then pour the blended soup back into the large pot and stir to combine. Taste it and add more salt/pepper/spices if needed. You can also add a little lime juice.
• Serve in bowls and garnish with fresh herbs. Enjoy!

CHICKPEA AND WHITE BEAN SOUP

Steps:

• Cold soak or quick soak the chickpeas and beans together in the same pot.
• Cold soak-dump beans into a 2-3 quart container; pour in enough water to cover by at least 4 inches; let soak in a cool place at least 8 hours or up to 24 hours; drain thoroughly.
• Quick soak-place beans in a large saucepan, covering them generously with cold water; bring to a boil; boil 1 minute before removing from heat; let stand uncovered 1 hour; then drain.
• Heat oil in a 6-quart heavy pot over medium heat.
• Stir in the onions and garlic; cook, stirring, until golden, about 10 minutes.
• Add in the potato and stir until the pieces begin to stick to the pot, about 3 minutes.
• Stir in the carrots; cook until they wilt, about 2 minutes.
• Pour the crushed tomatoes with their liquid into the pot and bring to a boil.
• Pour in the hot water; add the rosemary, bay leaves, and crushed pepper flakes.
• Add salt to taste.
• Drain the chickpeas and cannellini and add to the pot.
• Bring to a boil, then adjust heat to a gentle boil.
• Cook, semicovered, until the chickpeas are tender, about 2 hours (at this point the cannellini will be very tender).
• While the soup cooks, check the level of the liquid; there should always be enough liquid to cover the beans generously; if not, add hot water as necessary.
• Make pesto-combine the basil and olive oil in the work bowl of a food processor or the blender jar.
• Process until the leaves are chopped fine.
• Add the grated cheese and continue processing until the mixture forms a rough paste; set aside.
• Stir in broken fettuccine into the soup once the beans are tender and cook, stirring often, until the pasta is al dente; add water as necessary, if the soup becomes too thick while cooking the pasta (if you are cooking the soup in advance, do not add the pasta until you reheat the soup).
• Serve soup immediately; stir a dollop of basil pesto into the soup pot or spoon a little into each warm soup bowl before ladling in the soup.