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We hope you got insight from reading it, now let’s go back to zuppa di cozze e ceci mussel and chickpea soup recipe. You can have zuppa di cozze e ceci mussel and chickpea soup using 9 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Zuppa di Cozze e ceci mussel and chickpea soup:

1. Provide 800 g of mussels.
2. Provide 1 tin of chickpeas – drained.
3. You need Clove of garlic.
4. Provide 200 ml of veg stock.
5. Get 2 tablespoons of passata sauce.
6. Take to taste of Salt.
7. You need 2 tablespoons of olive oil.
8. Get of Small glass of white wine.
9. Prepare of Parsley to serve.

Instructions to make Zuppa di Cozze e ceci mussel and chickpea soup:

1. Firstly, wash the mussels, removing the beard. Then place in a large pan. Cover and heat on medium until they open and release their water. Drain and cool. Shell the mussels keeping some whole.
2. Make the stock. Heat oil in a pan and gently cook the garlic for about 2 minutes, then remove it. Add the drained chickpeas and turn up the heat to medium. Now add the wine and let it evaporate.
3. Add the stock, passata and simmer on low for about 5 minutes. Now remove half the sauce and blend separately using a hand blender until smooth. Now add it back in.
4. Stir and mix well. Add the mussels and simmer for another 3-4 minutes until heated through. Serve with fresh parsley and crusty bread.

Serve soup with a some mussels and and toast for scarpetta. Season to taste, serve drizzled with extra-virgin olive. Mussel Soup. · La Zuppa di cozze e polipetti è una ottima ricetta di mare se desiderate portare tutto il sapore del Mediterraneo a tavola. Con questa ricetta vi mostriamo quanto è semplice realizzare in casa un delizioso affettato vegetale a base di ceci, aromatizzato con capperi, pomodori. This was the BEST soup that I have ever had!

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