GARBANZO SOUP
Minestra di ceci
Ingredients
(2) 15 oz. cans Chick Peas (Garbanzo beans/ Ceci), low sodium if available
2 Lemons, one sliced, one quartered
2 large cloves Garlic, smashed and peeled
2 c. Chicken or vegetable stock
1 c. Dry white wine OR Fresh cold water
1 small Sweet (or red) onion, chopped
1 tbsp. Olive oil
1+ tbsp. Extra virgin olive oil (EVOO)
+/- 4 tsp. Sugar, to taste
2 tsp. Oregano (dried)
1 Bay leaf (dried/2 fresh)
Kosher salt, and
Freshly ground black pepper, to taste
Preparation
• Rinse and drain the chick peas; set aside.
• In a large saucepan, heat the regular olive oil over medium heat until rippling.
• Add the onion, and sautée until translucent, about 5 minutes.
• Add the sugar, garlic, oregano and bay leaf, season with a bit of salt and pepper. Stir and sautée for a minute or so.
• Add the chick peas to the pot, followed by the quartered lemon, chicken stock and water, Stir well.
• Cover the pot, raise the flame and bring to a boil.
• Reduce heat to medium-low, and cook uncovered 45-60 minutes, until chick peas are tender, and slightly falling apart. (The soup should have thickened just a bit.)
• Taste and adjust the seasoning as needed. Fish out and discard the garlic, lemon quarters and bay leaf.
• Remove from heat, and ladle into warmed soup bowls.
• Garnish with lemon slices and drizzle each bowl with the EVOO.
• Serve at once.
This recipe found inspiration in a traditional Greek recipe. I Italian-Americanized it (a bit), and must say that it turned out well.
Adding cooked, cubed chicken or uncooked, deveined, shelled shrimp for the last few minutes of cooking adds more heft and protein. (Not to mention flavor!)
It is light and bright, yet satisfying. Serve with grilled pita or a nice crusty bread.
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