Zuppa di Ceci from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness

Name: Zuppa di Ceci from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness
Ingredients: Coarse salt and freshly ground black pepper; 50 grams (2 ounces) red onion, cut into 3-centimeter (1-inch) pieces (⅓ cup); 15 grams (1 tablespoon) chopped garlic (about 4 cloves); 60 grams (⅓ cup) chopped red onion; 70 grams (¾ cup) cleaned and chopped leek, white and light green parts; 30 grams (¼ cup) chopped carrot; 150 grams (1¼ cups) chopped celery; 450 grams (2¼ cups) dried chickpeas, washed, soaked, and drained; 30 grams (¼ cup) dried porcini mushrooms, soaked in 250 milliliters (1 cup) cold water 1 hour; 75 milliliters (¼ cup plus 1 tablespoon) olive oil; 1 sprig fresh rosemary; 50 grams (2 ounces) leek, white and green parts, rinsed well of grit and cut into 3-centimeter (1-inch) pieces (⅔ cup); 16 grams (2 teaspoons) coarse salt; 25 grams (2 tablespoons) chopped pancetta; 20 grams (1 ounce) carrot, cut into 3-centimeter (1-inch) pieces (¼ cup); Pinch of red pepper flakes; 1 fresh bay leaf; 350 grams (12 ounces) whole, canned Italian plum tomatoes with their juices, crushed; Coarse salt; 5 grams (2 tablespoons) chopped fresh rosemary; 3 grams (1 tablespoon) whole black peppercorns; 75 grams (3 ounces) celery, cut into 3-centimeter (1-inch) pieces (¾ cup)

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This robust, puréed chickpea soup from Toscana is flavored with a soffritto, tomato, rosemary, and dried porcini mushrooms, which contribute an elegant, earthy taste. The soffritto is only roughly...

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Ingredients

Coarse salt and freshly ground black pepper
50 grams (2 ounces) red onion, cut into 3-centimeter (1-inch) pieces (⅓ cup)
15 grams (1 tablespoon) chopped garlic (about 4 cloves)
60 grams (⅓ cup) chopped red onion
70 grams (¾ cup) cleaned and chopped leek, white and light green parts
30 grams (¼ cup) chopped carrot
150 grams (1¼ cups) chopped celery
450 grams (2¼ cups) dried chickpeas, washed, soaked, and drained
30 grams (¼ cup) dried porcini mushrooms, soaked in 250 milliliters (1 cup) cold water 1 hour
75 milliliters (¼ cup plus 1 tablespoon) olive oil
1 sprig fresh rosemary
50 grams (2 ounces) leek, white and green parts, rinsed well of grit and cut into 3-centimeter (1-inch) pieces (⅔ cup)
16 grams (2 teaspoons) coarse salt
25 grams (2 tablespoons) chopped pancetta
20 grams (1 ounce) carrot, cut into 3-centimeter (1-inch) pieces (¼ cup)
Pinch of red pepper flakes
1 fresh bay leaf
350 grams (12 ounces) whole, canned Italian plum tomatoes with their juices, crushed
Coarse salt
5 grams (2 tablespoons) chopped fresh rosemary
3 grams (1 tablespoon) whole black peppercorns
75 grams (3 ounces) celery, cut into 3-centimeter (1-inch) pieces (¾ cup)