Minestra Di Ceci

Minestra di ceci (soup with chickpeas) comes from the Marche region. Thick soups with legumes are considered peasant dishes. The regions of Marche, as well as Abruzzo and Molise, are known for their hearty soups with vegetables and chickpeas.

Cover chickpeas with water in a large baking bowl, add the baking soda. Stir well and soak for 24 hours.

Finely chop the ham, remove the peel from the onion and garlic and chop them finely as well. Grind everything and put it in a saucepan with butter, marjoram, parsley, oil, peeled and diced tomatoes and water. Add salt and let it boil, then add the sausage cut into slices. Make the soup with the lid closed for 1 1/2 hours. Add the washed chicory leaves and cook for another 30 minutes.

Toast the slices of white bread until crispy, put one on each soup plate, stir the cheese into the soup, season it with pepper and pour it over the bread.

Our tip: Use bacon with a subtle smoky note!

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