Minestra di ceci ( lit. 'chickpea soup') is a soup in Italian cuisine prepared with chickpeas as a primary ingredient. [1] Dried chickpeas that have been soaked or canned chickpeas may be used. Additional ingredients can vary, and may include foods such as salt cod, chestnuts, artichoke, potato, tomato, pasta, and cabbage, among others. [1] [2] Soup base ingredients may include olive oil, garlic, onion, carrot, and celery, among others. [1]
History
Minestra di ceci is a common soup in the Abruzzo region of Italy, and has been described as a winter soup. [1]
See also
References
- ^ a b c d De Vita, O.Z.; Fant, M.B.; Marini, L.; Hyers, Gentl & (2013). Sauces & Shapes: Pasta the Italian Way. W. W. Norton. p. 248. ISBN 978-0-393-08243-2.
- ^ Talbott, M.; Schlechter, A.; Project, Rome Sustainable Food (2012). Zuppe:. Rome sustainable food project. Little Bookroom. p. 95. ISBN 978-1-892145-97-0.
Further reading
- Il libro delle zuppe minestre creme e vellutate (in Italian). Giunti Demetra. 2004. p. 26. ISBN 978-88-440-2950-0.
External links
Minestra di ceci ( lit. 'chickpea soup') is a soup in Italian cuisine prepared with chickpeas as a primary ingredient. [1] Dried chickpeas that have been soaked or canned chickpeas may be used. Additional ingredients can vary, and may include foods such as salt cod, chestnuts, artichoke, potato, tomato, pasta, and cabbage, among others. [1] [2] Soup base ingredients may include olive oil, garlic, onion, carrot, and celery, among others. [1]
History
Minestra di ceci is a common soup in the Abruzzo region of Italy, and has been described as a winter soup. [1]
See also
References
- ^ a b c d De Vita, O.Z.; Fant, M.B.; Marini, L.; Hyers, Gentl & (2013). Sauces & Shapes: Pasta the Italian Way. W. W. Norton. p. 248. ISBN 978-0-393-08243-2.
- ^ Talbott, M.; Schlechter, A.; Project, Rome Sustainable Food (2012). Zuppe:. Rome sustainable food project. Little Bookroom. p. 95. ISBN 978-1-892145-97-0.
Further reading
- Il libro delle zuppe minestre creme e vellutate (in Italian). Giunti Demetra. 2004. p. 26. ISBN 978-88-440-2950-0.