Zuppa di Ceci e Costine
A hearty Monferrato soup of tender chickpeas and pork ribs simmered slowly with rosemary and aromatics, traditionally ladled over toasted bread.
- Prep
- 15 min
- Cook
- 120 min
- Total
- 135 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 580 kcal
Equipment
- •Dutch oven or heavy-bottomed pot
- •Wooden spoon
- •Tongs
- •Colander
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 28 g
- carbs
- 48 g
- fibre
- 11 g
- protein
- 34 g
- calories
- 580 kcal
Instructions
- 1
Drain and rinse the soaked chickpeas thoroughly in cold running water.
- 2
Heat the olive oil in a large Dutch oven over medium heat.
- 3
Add the pork ribs and brown them on all sides until golden, about eight minutes.
- 4
Transfer the ribs to a plate and add the onion, carrot, celery, and garlic.
- 5
Sauté the vegetables gently until the onion is soft and sweet, about six minutes.
- 6
Return the browned ribs to the pot along with the soaked chickpeas, rosemary, and bay leaf.
- 7
Pour in the hot water until all ingredients are well submerged.
- 8
Bring to a gentle boil, then lower the heat, cover, and simmer for two hours.
- 9
Check that the chickpeas are creamy and the pork meat pulls away from the bone easily.
- 10
Remove the herb stems, then season the broth generously with salt and black pepper.
- 11
Place a slice of toasted rustic bread in each warm bowl and ladle the soup over top.
Chef's tips
Do not salt the broth until the end of cooking, as salt can prevent dried chickpeas from softening properly. Keep a kettle of boiling water handy to top up the liquid if it reduces too quickly during the long simmer.
Ingredient substitutions
- dried chickpeas → canned cooked chickpeas (600 g, added in the final 20 minutes of simmering)
- pork ribs → pork shoulder chunks or fresh pork sausage (luganega or salam d'la duja)
Storage
Store cooled soup in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a saucepan over medium-low heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Using unsoaked chickpeas, which will remain tough and cook unevenly.
- •Boiling the soup vigorously instead of maintaining a slow, gentle simmer.
- •Salting the pot at the beginning, which toughens the chickpea skins.
Serving suggestions
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