Zuppa di Ceci ~ Creamy Chickpea Soup Tarifi

Malzemeler

• 1 Pound Dried Chickpeas, 1 Carrot, Diced, 1 Onion, Peeled & Diced, 1 Stalk Celery, Diced, 4 Tablespoons Chopped Pancetta, 2 Tablespoons Olive Oil, 3 Cloves Garlic, Peeled & Minced, Chicken or Vegetable Broth (4+ Cups), Salt & Pepper. To Serve: Cracked Black Pepper, Extra Virgin Olive Oil, Crisp Pancetta Bits

Hazırlanışı

1. Starting the night before, place the dried beans in a bowl and cover with water. Cover the bowl with plastic wrap and let rest until needed. Drain the beans and place in a pot and cover with fresh water. Bring the water to a boil, then decrease to a simmer and cook until the beans are tender. (This may take 30 to 45 minutes depending on the beans.) Drain and let sit in a colander while you prepare the soup flavor base. In a large soup pot, heat the oil and then add the pancetta, carrots, onion, celery and garlic. Cook until the vegetables are tender and the pancetta pieces are lightly browned. Remove about 1 1/2 cups of the chickpeas and set aside until later. Return the rest of the chickpeas to the pot with the vegetables and cover everything with broth by at least 1 inch. Bring to a boil, then reduce the heat and slowly simmer for another 20 to 30 minutes or so to develop and meld the flavors. Season with salt and pepper. Puree the soup until thick and smooth, adding additional broth as needed. Return the soup to the heat and stir in the chickpeas you had set aside early. Serve in individual bowls topped with some cracked black pepper and a drizzle of extra virgin olive oil. Sprinkle top of soup with the crispy pancetta bits and serve.

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