This soup has Sicilian roots and celebrates the sun-blasted tastes of this southern Mediterranean island. Sicily’s Tunisian invaders are acknowledged with turmeric, and the northern city of Parma is paid homage with the double use of its famous cheese.
The key to this recipe is a double thickening. First, sauté and thicken the red pepper/onion base (soffritto). Then, cook down the added tomatoes until the mixture is very reduced and thickened. Be patient, cook, and stir.
Then finish the soup with convenient canned beans, pasta, and a wedge of parmigiano rind. Serve with evoo and grated parmigiano - the result is silky smooth and satisfying.
Ingredients
2-3 Tbs. evoo
¼ tsp turmeric
¼ tsp hot red pepper flakes
¼ tsp. freshly ground black pepper
½ medium onion chopped
½ fresh red pepper, seeded and chopped
2 bay leaves
1 plum tomato diced
1 28 oz. can chef’s cut tomatoes (or whole plum tomatoes crushed by hand)
1 28 oz. can water (after you’ve emptied the tomatoes – this washes out the remaining juices)
1 28 oz can cannellini beans, drained
1 parmigiano reggiano rind, 2-3”
½ cup red wine
6 oz. (3/4 cup) small whole wheat pasta
2 garlic cloves chopped fine
Evoo to drizzle
Freshly grated parmigiano reggiano to taste
Method
Heat the evoo in a deep cast iron soup pot. Add turmeric, red pepper flakes, and black pepper… stir to mix. Add onion and red pepper – sauté and stir to reduce onion/pepper mixture. Add bay leaves and plum tomato, stir well, and continue sautéing.
When mixture is reduced and thickened, add canned tomatoes. Increase heat and boil away excess liquid, stirring frequently. Reduce heat and simmer until tomato sauce has thickened and oil has risen to surface. The key to this recipe is to seriously thicken and reduce the tomato mixture. Take your time.
Add water, red wine, beans, and parmigiano rind. Bring to a boil and cook until ingredients are thoroughly heated, flavors mingled, and mixture thickened. Add pasta and cook till al dente – 8-10 minutes depending on pasta.
Add chopped garlic, stir, and cook for another minute.
Serve hot, topped with a drizzle of evoo and freshly grated parmigiano, with rustic bread and a nice glass of Chianti. Buon appetito!
For those who like a thick,
satisfying soup, here’s a very easy one. It has no meat and yet is very
hearty and satisfying. Garbanzo beans (chick peas) are a good source of
fiber and protein. The tomatoes add a healthy dose of lycopene,
anti-oxidants, and just plain taste good.
The rosemary adds a pungent flair
redolent of sun-drenched Sicily.
The soup is intended to be
very thick. Spend some time and cook it down – you will be rewarded by a
mouth-satisfying, belly-filling meal.
Intended to be peppery, you
can cut back on the hot red pepper flakes if you prefer milder fare.
Enjoy!
Sicilian
Peppery Chickpea Soup with Tomatoes
(Minestra di Ceci e Pomodoro alla
Siciliana)
Ingredients
¼ cup olive oil (EVOO)
¼ tsp. red pepper flakes
Pinch of turmeric
Freshly ground black red
pepper to taste
1 medium onion chopped
1 medium red pepper, seeded
and chopped
3 large cloves garlic,
chopped
28 oz can chef’s cut (diced)
tomatoes with liquid
1/2 tsp fresh finely chopped
rosemary or 1/4 tsp dried crushed
Pinch of baking
soda
2 cans 15.5 oz chickpeas,
drained
2 cups water
Salt to taste
Freshly grated parmigiano reggiano
Method
In a large soup pot, heat oil
to medium-low, add turmeric, red pepper flakes, and black pepper. Stir and
heat, then add onions, red pepper, and sauté, stirring frequently. Cook
onion-pepper mixture until reduced, 5-8 minutes.
Add garlic, cook and stir for
an additional minute.
Add tomatoes with their liquid.
Cook tomato-onion mixture uncovered, stirring frequently, until a good part of
the liquid evaporates and mixture thickens (about 10-15 minutes). Add the baking
soda and stir well (this reduces acidity).
Add the chopped rosemary and
stir well.
Note: This is a very
thick soup. Cook onions-peppers and then tomatoes even longer than you’d
normally think. The key to this soup is to thicken and reduce the
base. You are cooking over medium heat, hence need to stir frequently to
avoid sticking or scorching. A screen over the pot will eliminate splatter.
Pour in the chickpeas and
water. Bring to boil, stirring. Reduce to slow, steady, simmer, cover,
and cook 20 minutes
Add salt and pepper to taste. Uncover and simmer to thicken if necessary.
Top each bowl with a little fresh grated Parmesan cheese and serve with garlic toast and a
side of greens or salad.
Buon appetito!
