Zuppa di Ceci
A thick chickpea soup with rosemary and garlic, half blended for body.
SoupEasy
High Protein
Healthy
Vegan
Prep
8 min
Cook
22 min
Total
30 min
Serves
4
Per serving
380 kcal
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Recipe review
- Recipe reviewed by our team
- Ingredients checked
- Nutrition calculated from ingredients
Instructions
Step 1: Soften the onion, carrot and celery in the olive oil.
Step 2: Add the garlic and rosemary and fry until fragrant.
Step 3: Add the chickpeas, passata and vegetable stock with the salt and black pepper and simmer.
Step 4: Blend about half the soup and stir it back in for a thick texture.
Ingredients
Serves
Quantities update automatically for 4 servings.
- 600 gChickpeas — cooked and drained
- 1 wholeOnion — chopped
- 1 wholeCarrot — diced
- 2 stalksCelery — diced
- 3 clovesGarlic — sliced
- 2 sprigsRosemary
- 150 gPassata
- 900 mlVegetable stock
- 3 tbspOlive oil
- 1 tspSalt
- ½ tspBlack pepper
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 380 kcal
- Protein
- 16 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Saturated fat
- 2.5 g
- Fibre
- 27.9 g
- Sugar
- 21 g
- Sodium
- 559 mg
These figures are estimates for general information only and are not medical or dietary advice.