Minestra di ceci al profumo di rosmarino

Rosemary-scented Chickpea Soup

Low About 8 hours 4 serves
60 minutes

60' in the pot


Rosemary-scented Chickpea Soup


  • 500 g Monte Castello Chickpeas;
  • 200 g short pasta;
  • 1 clove of garlic;
  • 1 sprig of rosemary;
  • Vegetable broth to taste;
  • Grated Parmesan to taste;
  • Extra virgin olive oil to taste;
  • Salt to taste;
  • Pepper to taste


    Soak the Monte Castello Chickpeas for 8 hours. Drain and boil them for an hour and once cooked, drain the chickpeas. In a saucepan, fry the crushed garlic which you will then remove. Add two liters of hot broth and bring to a boil. Add the chickpeas, rosemary and cook over moderate heat until boiling resumes. Once the boil has resumed, pour in the pasta and season with salt and pepper. Serve hot, and sprinkle with grated Parmesan cheese.

    Small reminder

    Always remember to wash the products and make a visual check before cooking them! Our selection and cleaning systems are equipped with all the machinery and technologies necessary to ensure a product free of impurities, but with a pinch of extra attention and a quick inspection of the contents you will have ensured an even more engaging and exciting culinary experience!

    Enjoy your meal!

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