Zuppa porcini, ceci e castagne (Porcini, chickpea and chestnut soup)

The Porcini Mushroom, Chickpea, and Chestnut Soup is a traditional dish that embodies winter and warmth. This soup is perfect for warming up on cold days and for those who appreciate traditional flavors. The original recipe calls for dried chickpeas, but for convenience and practicality, we can use already shelled chickpeas. This soup is typical of mountainous areas and was prepared during the cold seasons when legumes, chestnuts, and pasta were the most readily available products, as opposed to animal products which often were scarce in winter.

Ingredients (for 4 people)

• 30 chestnuts (preferably already peeled and skinned)
• 700g of canned chickpeas
• 800ml of water
• Rosemary
• Bay leaf
• 3 cloves of garlic
• Pepper
• Extra virgin olive oil as needed

Preparation

• In a pot, bring water to a boil with the garlic cloves cut in half, porcini mushrooms, bay leaf, and rosemary, and cook for about 5 minutes.
• Add 2 tablespoons of oil, salt, and chestnuts and cook on low heat for another 10 minutes.
• Add the chickpeas and cook for an additional 5 minutes.
• Remove 2 tablespoons of chickpeas and chestnuts from the pot and blend them until you get a sauce. Add the sauce back into the soup, along with oil and pepper.
• Mix well and remove the garlic, rosemary, and bay leaf before serving.
• Optionally, it can be served with croutons and grated Parmesan cheese.