Minestra di ceci (lit. 'chickpea soup') is an Italian soup made with chickpeas as a primary ingredient.[1] Dried chickpeas that have been soaked or canned chickpeas may be used. Additional ingredients can vary, and may include foods such as salt cod, chestnuts, artichoke, potato, tomato, pasta and cabbage, among others.[1][2] Soup base ingredients may include olive oil, garlic, onion, carrot and celery, among others.[1]
History
editMinestra di ceci is a common soup in the Abruzzo region of Italy, and has been described as a winter soup.[1]
See also
edit
References
edit- ^ a b c d De Vita, O.Z.; Fant, M.B.; Marini, L.; Hyers, Gentl & (2013). Sauces & Shapes: Pasta the Italian Way. W. W. Norton. p. 248. ISBN 978-0-393-08243-2.
- ^ Talbott, M.; Schlechter, A.; Project, Rome Sustainable Food (2012). Zuppe:. Rome sustainable food project. Little Bookroom. p. 95. ISBN 978-1-892145-97-0.
Further reading
edit- Il libro delle zuppe minestre creme e vellutate (in Italian). Giunti Demetra. 2004. p. 26. ISBN 978-88-440-2950-0.