Chickpea and pepper soup (Minestra di ceci e peperoni) from Truly Italian: Quick and Simple Vegetarian Cooking (page 82) by Ursula Ferrigno

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • London_Mummy on November 29, 2025

    This comes out as more of a stew than a soup, but it would be easy enough to add some more water of stock to make it soupier. I thought it would be very bland but it is quite tasty. To save time, I used tinned chickpeas & tinned tomatoes, including all the liquid. All the ingredients are cheap & readily available in London, so it is a useful recipe.

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