Cicerchie Minestrone Soup

Zuppa di cicerchie is a traditional hearty Italian soup made from cicerchie peas. Cicerchie - or cicerchia -  is a type of pea. It translates as chickling or 'fava chickpeas' in English and has been cultivated in Italy since the days of the Romans. It tastes like a blend of chickpeas and peas, but with a creamier texture when cooked. Combined with the soup's rich tomato base, it's perfect as a comforting winter meal.

Ingredients for cicerchie soup Serves: 6

  • 200g cicerchie, soaked overnight in plenty of water 
  • 1 garlic clove, minced
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 400g tin San Marzano tomatoes, crushed through your hands
  • Bay leaf
  • Sprig Rosemary 
  • 1 tsp ring of fire chilli
  • 1 tsp kosher salt
  • Several generous grinds of pepper

 To garnish

  • 2 slices sourdough bread, cut into chunks (stale is fine)
  • 1-2 tbsp olive oil 
  • Chopped parsley


  1. Place the beans in a pan with 1 litre of cold water. Bring to the boil and simmer for 20 minutes. 
  2. Add the remaining ingredients and simmer for another 40 mins, until the beans are tender. Season with additional salt and pepper to taste. 
  3. In the last 10 minutes of cooking, make your croutons. Toss the bread in 1 tbsp olive oil and fry over a medium-high heat, or bake in a hot oven for 5 mins or until crunchy. Sprinkle with salt. 
  4. Divide the soup amongst 6 bowls. Garnish with croutons, a drizzle of olive oil and parsley.
© Speciality Cooking Supplies Limited 2024

If you liked this recipe, why not try Zuppa di Farro, another Italian soup made with Casale le Marmore beans


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