Chestnut and Garbanzo Bean Soup

AuthorAlyssa Saltzman
RatingDifficultyBeginner

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Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

Ingredients
 1 ¼ cups roasted shelled chestnuts
 1 ¼ cups garbanzo beans (chick peas)
 2 cloves of garlic
 ¼ cup olive oil
  tsp crushed red pepper
 ½ tsp salt
 ½ tsp black pepper
 1 sprig rosemary
 1 loaf of Italian bread

Directions
1

Soak the garbanzo beans overnight with 2 qt. of water and 2 tbsp of salt.
If you use canned garbanzo beans, just drain and rinse. Skip to step 2.

2

Cook the ceci beans in the same water they soaked overnight. If you used canned garbanzo beans, add 2 qt of salted water to a pot with the beans and bring to a boil.

3

Make sure the chestnuts are roasted and peeled*

4

Cut the chestnuts in half and add them to the pot,

5

In a saucepan, sauté’ two cloves of garlic with a little bit of olive oil. Add the rosemary. Don’t allow the garlic to burn.

6

Add the chestnuts and the beans

7

Add salt, black pepper, rosemary and red pepper

8

Cover and cook for 2 hours
over low heat. Add more liquid if necessary

9

Remove garlic and rosemary

10

Remove 2 cups of the soup and puree' in a blender on high speed for a few seconds.

11

Pour puree back into the pot and add one cup of water into the blender container to get the remaining puree. Then add to pot

12

To serve: Slice and toast the bread. Rub with a clove of garlic.

13

Place a slice of toast in the bottom of a soup bowl and pour the soup over it.

14

Drizzle with a little olive oil.

*To Roast Fresh Chestnuts
15

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

16

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.

17

Let cool then peel

Ingredients

Ingredients
 1 ¼ cups roasted shelled chestnuts
 1 ¼ cups garbanzo beans (chick peas)
 2 cloves of garlic
 ¼ cup olive oil
  tsp crushed red pepper
 ½ tsp salt
 ½ tsp black pepper
 1 sprig rosemary
 1 loaf of Italian bread

Directions

Directions
1

Soak the garbanzo beans overnight with 2 qt. of water and 2 tbsp of salt.
If you use canned garbanzo beans, just drain and rinse. Skip to step 2.

2

Cook the ceci beans in the same water they soaked overnight. If you used canned garbanzo beans, add 2 qt of salted water to a pot with the beans and bring to a boil.

3

Make sure the chestnuts are roasted and peeled*

4

Cut the chestnuts in half and add them to the pot,

5

In a saucepan, sauté’ two cloves of garlic with a little bit of olive oil. Add the rosemary. Don’t allow the garlic to burn.

6

Add the chestnuts and the beans

7

Add salt, black pepper, rosemary and red pepper

8

Cover and cook for 2 hours
over low heat. Add more liquid if necessary

9

Remove garlic and rosemary

10

Remove 2 cups of the soup and puree' in a blender on high speed for a few seconds.

11

Pour puree back into the pot and add one cup of water into the blender container to get the remaining puree. Then add to pot

12

To serve: Slice and toast the bread. Rub with a clove of garlic.

13

Place a slice of toast in the bottom of a soup bowl and pour the soup over it.

14

Drizzle with a little olive oil.

*To Roast Fresh Chestnuts
15

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

16

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.

17

Let cool then peel

Chestnut and Garbanzo Bean Soup