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Etruscan Chestnut + Chickpea Soup (Zuppa Etrusca)
This is an EXCLUSIVE recipe from Amber Guinness's cookbook 'Winter in Tuscany'. Amber is an English cook and food writer who lives in Florence, Italy.
"My friend Niccolò introduced me to this dish. It’s his favourite soup, and he loves it so much he buys jars of it from his old neighbouring farm in Chianti and eats it straight from the jar. I love how this dish brings together two quintessentially Tuscan ingredients, chestnuts and chickpeas, both of which have been grown around us at Arniano for thousands of years since the time of the ancient Etruscans"
"If you would like the dish to be even more substantial, add a couple of handfuls of pasta, such as filini, ditalini, broken-up spaghetti or, if you can get it, gramigna – small curled pasta tubes that are traditional in this soup but hard to find" - Amber.
Ingredients
2 x jars Queen Chickpeas - bean stock reserved
2 × 180–200 g packets whole cooked chestnuts
olive oil
1 red onion, finely diced
1 garlic clove, crushed
3 rosemary sprigs, leaves picked and finely chopped
500 ml chicken or Vegetable stock
Two handfuls of pasta (optional)
To serveolive oil
grated parmesan
good crusty bread
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Directions
Very finely chop half the chestnuts. Split each of the remaining chestnuts in half and set aside.
In a heavy-based saucepan, heat a couple of glugs of olive oil over a medium heat and add the onion with a pinch of salt. Cook for a few minutes, until the onion begins to look translucent - about 8 minutes. Add the garlic, rosemary and the finely chopped chestnuts and cook for another 2–3 minutes.
Stir in half the chickpeas, and another glug of olive oil and cook for 5 minutes. Pour in the stock, the reserved chickpea liquid and a few cracks of black pepper. Stir and leave to cook for 15–20 minutes, stirring occasionally.
Leave to cool a little, then transfer the soup to a blender and blitz until smooth. Return to the pan with another drizzle of olive oil, then taste and adjust the seasoning as necessary.
Stir in the chunky chestnut halves and the remaining chickpeas. (The soup freezes well at this stage, if making ahead, and will keep in the fridge ready to be reheated for up to 3 days.)
If using the pasta, add it to the soup with half a glass of water. Cook over a medium heat, stirring often, for about 5 minutes, until your pasta is well cooked.
Serve with a drizzle of olive oil, some grated parmesan and crusty bread.
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