Leek and Chickpea Soup

Name: Leek and Chickpea Soup (Zuppa di Porri e Ceci)
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 6 ounces tubetti or another small pasta suitable for soup; 2 tablespoons extra virgin olive oil; 5 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 5 cups water; 1 to 2 fresh sage leaves; 1 small clove garlic; ¼ cup freshly grated pecorino romano; 1½ cups drained canned chickpeas; 3 to 4 medium leeks; 2 ounces pancetta, sliced ¼ inch thick; Freshly ground black pepper; 1 sprig fresh rosemary; Salt

Zuppa di Porri e Ceci

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Ingredients

3 to 4 medium leeks
2 ounces pancetta, sliced ¼ inch thick
2 tablespoons

Europe
Italy
Soup
Mediterranean

Method

Trim the root ends and dark green tops from the leeks. Cut the leeks lengthwise in half (or in quarters if they are more than 1 inch thick), then slice them crosswise in ½-inch chunks. Place the cut leeks in a large bowl of cold water and swis