Zuppa di Ceci

For a hearty winter soup you can't get much better than this traditional Italian Zuppa di Ceci. Both tasty and filling, it's a must for your winter menu. This recipe is featured on the course at our Cooking School in Tuscany Italy. Flavours Tuscan venue is located on the Forci Estate which is surround by vineyards and olive groves. If you have any queries regarding our Cookery Course in Tuscany, please don't hesitate to get in contact with us, or you can also order our 2008 Brochure online.

Ingredients
- 500g dried Chickpeas
- 150g Bacon
- 1 Onion
- 1 Carrot
- 1 Celery
- 1 little bunch of Rosemary
- Extra Virgin Olive Oil
- Vegetable Stock
- Salt

Instructions

• Soak the chickpeas in water over night for at least 12 hours
• Gente cook the chickpeas in a pot of boiling water
• After about 2 – 3 hours, in a large pan of olive oil, gently brown the carrots, celery, rosemary, onions (julienne) and the bacon (cut into squares)
• Add the chickpeas with the water to the large pan of the other ingredients, recover the pan and continue cooking for 30 minutes.
• Garnish with a slice of crunchy bread and a tablespoon of olive oil

For an extra filling dish, you can add fresh pasta towards the end of the cooking time...and then just enjoy!

If you're vegetarian, the bacon isn't necessary. If the chickpeas seem tough during boiling add 2 teaspoons of bicarbonate and continue boiling a little bit longer.

For further information on Flavours Cooking Holidays in Tuscany, please visit: www.flavoursholidays.co.uk/tuscany-region.htm