Appetizers / Soups / Salads

Passato di ceci - Pureed Chickpea Soup is for Soup.

Passato di ceci - Pureed Chickpea Soup takes 20 minutes to prepare.

Passato di ceci - Pureed Chickpea Soup takes 30 minutes to cook.

Passato di ceci - Pureed Chickpea Soup makes 6 servings.

The ingredients for Passato di ceci - Pureed Chickpea Soup are:

Thyme, fresh, 1 tsp
Olive Oil, 1 tbsp
Carrots, raw, 1 large (7-1/4" to 8-1/2" long)
Celery, raw, 2 stalk, large (11"-12" long)
Garlic, 3 cloves
Onions, raw, 1 large
Canned chickpeas (garbanzo beans), 4 cup

Here is how you make Passato di ceci - Pureed Chickpea Soup:

Dice the onion, celery and carrot. Chop the garlic cloves.Heat 1 tablespoon of olive oil in a large pot over medium heat. Add onion, celery, carrot, 3 cloves garlic, pinch of red pepper flakes, and salt and sweat the vegetables for 6 to 7 minutes until they become aromatic and begin to soften. Drain the canned chickpeas, rinse and add to the pot along with the thyme, 2 bay leaves, and water or stock to cover by about 2 inches. Bring to a boil and then reduce to a simmer until the carrots are very tender, 20 to 25 minutes. Turn off the heat and season with salt to taste.Remove bay leaves, then puree in a blender or with an immersion blender. Taste again and adjust seasoning. Serve the soup topped with croutons or crostini, a pinch of chopped rosemary, and a swirl of extra virgin olive oil (optional, not included in nutritional information). Serves 4 to 6, calories and nutrition calculated for 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user EPHILIDES.

The nutritional information for Passato di ceci - Pureed Chickpea Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 230.5

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 506.3 mg
• Total Carbs: 40.8 g
• Dietary Fiber: 8.2 g
• Protein: 8.6 g

Passato di ceci - Pureed Chickpea Soup is Italian cuisine.

The dietary needs meet for Passato di ceci - Pureed Chickpea Soup is Vegan