Zuppa di Broccoli, Cippole e Funghi con Ceci
(Broccoli, Onion and Mushroom Soup with Garbanzo Beans)
3 Tbl. Olive oil - Extra Virgin 1 Lb. Broccoli florets - chopped 2 Med. Onions - Yellow chopped 1/2 Lb. Mushrooms: White or Crimini - sliced thinly 6 Cloves Garlic - sliced thinly 2 Cups Chicken stock 1 Cup Wine - white 1 16 Oz. Garbanzo Beans - Canned Q.B. Salt and Pepper 1/4 Cup Olive oil: as a condiment
PREPARATION OF THE SOUP
In a pot large enough to hold all of the ingredients, add the 3 tablespoons of olive oil, the broccoli florets and the onions. Saute for 5-6 minutes, stirring occasionally. At the end of this time add the mushrooms and cook until the mushrooms release their liquid. Add the garlic and the wine and cook for 5 -7 additional minutes, bringing the ingredients to a boil.
Add the Chicken stock, 3 cups of water and the garbanzo beans. Cover and cook over low heat for about 45 minutes, Uncover and cook for an additional 30 minutes on medium heat. Stirring occasionally. It is hard to overcook this soup. It seems to get better the longer it is cooked. From that perspective, this dish is as good or better as a leftover than when first served.
When serving, add a tablespoon of olive oil to each bowl to top the soup. Two or three tablespoons of grated Parmesan cheese,in addition to th eolive oil is also a wonderful condiment.
Last updated on:06/03/99 12:50:36 AM