Hearty chickpea soup (Minestra di ceci) from Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier (page 40) by Fabio Trabocchi and Peter Kaminsky

  • bay leaves
  • carrots
  • celery
  • whole cloves
  • garlic
  • onions
  • parsley
  • prosciutto
  • Parmigiano Reggiano cheese
  • dried chickpeas
  • rosemary sprigs
  • EYB Comments

    Allow dried chickpeas to soak overnight.

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

  • Eat Your Books

    Allow dried chickpeas to soak overnight.

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