Minestrone mit Kichererbsen (minestrone with chickpeas)
Units
Temperature
Servings
Ingredients
Soup
- 200 g dried chickpeas, soaked overnight in plenty of water rounded
- 150 g onion, finely chopped rounded
- 150 g carrot, diced rounded
- 150 g celery, diced rounded
- 2 garlic cloves rounded
- 40 ml olive oil rounded
- 400 g chopped tomatoes rounded
- 1 1/6 L vegetable broth rounded
- 150 g zucchini, diced rounded
- 100 g small soup pasta rounded
- 10 g dried oregano rounded
- to taste fine salt rounded
Method
Method
- Drain the soaked chickpeas. Cover with fresh water in a pot and simmer for 45 to 60 minutes, until fully tender with a firm bite. Drain and set aside.
- Heat the olive oil in a large pot over medium heat. Sauté the onion, carrot, celery and garlic for 8 minutes, until softened.
- Add the chopped tomatoes and broth. Bring to a simmer and cook for 15 minutes.
- Add the cooked chickpeas and zucchini. Simmer for 10 minutes.
- Add the pasta and oregano in the final 8 to 10 minutes of cooking, until al dente. Season with salt.
Notes
- Cook dried chickpeas from scratch rather than using tinned. Chickpeas cooked this way hold a firmer, more distinct bite; tinned chickpeas are already fully softened and turn mushy after another hour of simmering in the soup.
- Add the pasta only in the last stretch of cooking. Pasta added early overcooks by the time the rest of the soup is ready and turns to mush; added late, it finishes exactly al dente alongside everything else.
- Soak the chickpeas overnight without skipping it. Unsoaked dried chickpeas take considerably longer to cook through evenly.
- It keeps and reheats well for 3 days, though if freezing, leave out the pasta and add fresh when reheating, since it turns mushy after freezing.
Ingredient substitutions
- Dried chickpeas can be swapped for tinned in a pinch, added along with the zucchini rather than cooked separately.
- Any small soup pasta works, such as ditalini or small shells.
- A drizzle of good olive oil over the top before serving adds extra depth.