Carla’s Chestnut and Garbanzo Bean Soup

AuthorMaggie Burjel
DifficultyBeginner

Learn how to make at home Carla's wonderful Ceci e Castagne Soup - even better than the one from the taverns during the Medieval Festival in Soriano.

Follow these instructions and share with us your results @travelcdv

This is a traditional recipe of the Sagra delle Castagne, Soriano's Medieval Festival. Check out our Italian Festival Week in Soriano - Medieval Chestnut Sagra & Wine Harvest Season Vacation and come to Italy to make it with us!

Chestnut and Garbanzo Beans Soup
Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
Ingredients
 15.50 oz garbanzo beans (chick peas) - 4 cans
 3 cloves of garlic
 crushed chili pepper
 black pepper
 olive oil
 2 fresh rosemary twigs
 2 qts broth (beef, chicken, or vegetable)
 11 oz roasted chestnuts ( you can find them online already peeled and roasted)
 7 oz boiled chestnuts (you can find them online already peeled and boiled)
 11 oz of pasta for soup (short pasta, whatever you like)
 1 qt of extra broth to be added before the pasta.
Directions
1

In a large pot pour some olive oil, the garlic, crushed red pepper, black pepper and rosemary.

2

Cut up the boiled chestnuts in small pieces and the roasted chestnuts in bigger pieces. (If you were able to find the two different kinds of chestnuts, otherwise you can use just one kind. Cut half of them in small pieces and half of them in bigger pieces)

3

When the garlic starts to become golden add the garbanzo beans. Stir for a few minutes and add the qt (2 lt.) of broth. Simmer for 20 m.

4

Add the chestnuts and simmer for another 15 m.

5

Before the pasta, add the other qt (liter) of broth. Once it reaches the boiling point, add the pasta.

6

When the pasta is cooked, serve in a bowl, and add a thread of olive oil.

*To Roast Fresh Chestnuts
7

Pierce both sides of each chestnut with the point of a sharp knife

8

Place chestnuts on a cookie sheet and roast them in a 400 F oven until the wholes in the shells have split and the shells just begin to blacken.

9

Let cool then peel

Category

Ingredients

Ingredients
 15.50 oz garbanzo beans (chick peas) - 4 cans
 3 cloves of garlic
 crushed chili pepper
 black pepper
 olive oil
 2 fresh rosemary twigs
 2 qts broth (beef, chicken, or vegetable)
 11 oz roasted chestnuts ( you can find them online already peeled and roasted)
 7 oz boiled chestnuts (you can find them online already peeled and boiled)
 11 oz of pasta for soup (short pasta, whatever you like)
 1 qt of extra broth to be added before the pasta.

Directions

Directions
1

In a large pot pour some olive oil, the garlic, crushed red pepper, black pepper and rosemary.

2

Cut up the boiled chestnuts in small pieces and the roasted chestnuts in bigger pieces. (If you were able to find the two different kinds of chestnuts, otherwise you can use just one kind. Cut half of them in small pieces and half of them in bigger pieces)

3

When the garlic starts to become golden add the garbanzo beans. Stir for a few minutes and add the qt (2 lt.) of broth. Simmer for 20 m.

4

Add the chestnuts and simmer for another 15 m.

5

Before the pasta, add the other qt (liter) of broth. Once it reaches the boiling point, add the pasta.

6

When the pasta is cooked, serve in a bowl, and add a thread of olive oil.

*To Roast Fresh Chestnuts
7

Pierce both sides of each chestnut with the point of a sharp knife

8

Place chestnuts on a cookie sheet and roast them in a 400 F oven until the wholes in the shells have split and the shells just begin to blacken.

9

Let cool then peel

Carla’s Chestnut and Garbanzo Bean Soup