Zupa Di Ceci (Italian Soup)
Ingredients
Olive oil (enough to cover the bottom of pan)
2 Large white onions
3-4 cloves of garlic, finely chopped or crushed
1/4 Teaspoon chili powder
2tsp ground black pepper
400g Smoked Bacon Lardons
500ml Passata
1tblspn tomato puree
1L vegetable stock (4 teaspoons vegetable stock powder, or stock cubes as directed)
1 tin Cannellini Beans
1 tin Chickpeas
Method
Chop onions into chunks about 1cm wide
Prepare vegetable stock
Finely chop or crush garlic cloves
Drain and wash Cannellini Beans and Chickpeas
Add olive oil to a deep pan and preheat over a medium heat
Add onions cover and sweat for about 5 minutes, then add bacon and continue to sweat until onions become transparent, make sure they do not fry!
Add garlic, cover and simmer for a further 5 minutes
Add passata and tomato puree, simmer for 5 more minutes
Add vegetable stock and mix well, sprinkle in the black pepper and chilli and curry powder
Boil rapidly for 15 minutes
Add Chickpeas and beans, mix well and boil for further 5 minutes
Add extra salt if needed, taste first as the vegetable stock is usally salty enough
Serving suggestion
Put soup into bowl, mix in a dollop of sour cream. Pour over a little olive oil and sprinkle with black pepper. Finally, grate some parmesan cheese on top.
Serve with garlic bread (optional).
