Ceci in Zimino Recipe | Traditional Ligurian Chickpea Soup Recipe – Pasta Grammar

Name: Ceci in Zimino Recipe | Traditional Ligurian Chickpea Soup Recipe – Pasta Grammar
Ingredients: 1 ounce (30 grams) dried mushrooms (preferably porcini, but other “gourmet” mushrooms will work); Vegetable broth; 3 tablespoons (45 milliliters) extra-virgin olive oil, plus extra for topping; ½ large carrot, diced; ¼ white onion, diced; 1 celery rib, diced; 1 clove garlic, diced; 1 tablespoon diced rosemary; ⅔ cup (160 milliliters) tomato puree; 10 ½ ounces (300 grams) Swiss chard, trimmed and roughly chopped; 14 ounces (400 grams) cooked chickpeas; Salt

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If you like thick, hearty soups then this Ligurian recipe is for you! Chickpeas provide a filling base for a savory mushroom-flavored soup.

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Ingredients

1 ounce (30 grams) dried mushrooms (preferably porcini, but other “gourmet” mushrooms will work)
Vegetable broth
3 tablespoons (45 milliliters) extra-virgin olive oil, plus extra for topping
½ large carrot, diced
¼ white onion, diced
1 celery rib, diced
1 clove garlic, diced
1 tablespoon diced rosemary
⅔ cup (160 milliliters) tomato puree
10 ½ ounces (300 grams) Swiss chard, trimmed and roughly chopped
14 ounces (400 grams) cooked chickpeas
Salt