Sicilian Chickpea And Broccoli Soup

If you are looking for a soup recipe that incorporates broccoli, beans and other vegetables you might have lying around in the fridge, you are going to like this one. It’s especially popular in Sicily, and it also features pasta. Let me tell you more about it.

Why Are Broccoli & Chickpeas So Popular In Sicily?

Legumes and broccoli have a special place in Sicilian cuisine, loved for their unique flavors and textures that add depth to traditional dishes. Sicily’s perfect blend of Mediterranean climate elements—like sunlight, rainfall, and humidity—creates an ideal environment for these ingredients to flourish and develop rich, distinctive flavors.

A popular Sicilian saying, “Lenticchia e ceci neri, fava larga, fagiolo badda,” highlights the importance of lentils, black chickpeas, broad beans, and badda beans in Sicilian culinary culture. It’s no wonder these ingredients are cherished in Sicily, where they grow abundantly and contribute to the region’s delicious and diverse culinary heritage.

Sicilian Chickpea & Broccoli Soup Recipe

Ready to make this stunning pasta soup? Here comes the recipe..

Ingredients

2 potatoes
1 small broccoli
1 carrot
1 onion
1 garlic clove
1 can chickpeas (about 200 gr)
2 vegetable stock cubes
water
40 gr cubed bacon
Belmorso EVOO
200 gr broken spaghetti
grated parmesan cheese

How to Make It

Cut your vegetables into cubes.
Sauté all of them in a little bit of Belmorso EVOO.
Add the bacon and drained chickpeas, and sauté those too.
Melt the vegetable stock in water and cover the vegetables in the pot with it and more water. Use enough water to cover the vegetables.
Leave to simmer at low heat for 40 minutes.
Then, add the broken spaghetti and cook for 10 more minutes. Make sure there’s enough water in the pot.
Serve with a drizzle of evoo and some grated parmesan cheese.