With winter setting in, cold nights call for dinners that will warm you up. Weeknight dinners can be a hassle to plan, as the last thing you want to do is slave away in the kitchen after a long day at work. Soups can get boring if you’re making the same flavour time and time again. But soups don’t have to consist of just meat, chicken or vegetables… seafood (not just fish) can also be used as an ingredient to make a divine hearty soup. Taken from Delicious, this Italian soup recipe by cook Silvia Colloca makes for a great tummy-filling dinner, and served with some hot crusty bread on the side, it’s sure to make your dreary winter nights a bit more special.
Quick and easy to make it only takes 15 minutes to prepare and 20 minutes to cook, so it’s perfect for a weeknight dinner. What’s more, when you tell people what you made and call the soup by its Italian name it sounds even fancier! They’ll think you spent hours in the kitchen.
Zuppa Di Ceci e Vongole recipe- Serves 4
- 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
- 1 small onion, chopped
- 1 carrot, finely chopped
- 1 celery stalk, chopped
- 2 tbs chopped flat-leaf parsley leaves
- 1 garlic clove, finely chopped
- 3 x 400g cans chickpeas, rinsed, drained
- 5L (6 cups) vegetable stock
- 1kg clams (vongole), rinsed
- 2 rosemary sprigs, leaves picked
- Heat the oil in a large, heavy-based saucepan with a lid over medium-high heat. Add the onion, carrot, celery and parsley, and cook for 1-2 minutes until slightly softened. Add the garlic and cook for a further 1 minute or until fragrant. Add the chickpeas and stock and stir to combine. Reduce heat to low and simmer for 8-10 minutes until slightly reduced. Remove the pan from the heat and cool slightly. Transfer to a blender and whiz until smooth, adding a little water if necessary to loosen.
- Return soup to saucepan and place over medium heat. Bring to a simmer, then add clams. Cover and cook, shaking the saucepan occasionally, for 2-3 minutes, until shells have opened. Season to taste.
- Ladle into serving bowls, garnish with rosemary leaves and freshly ground black pepper, and drizzle with a little oil to serve.
If you love this soup, get more recipe ideas from Silvia’s recipe books available through Booktopia, The Book Depository, Dymocks and many more bookstores through Cashrewards, and receive Cashback on your purchases.
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