Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When it starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed pepper and season lightly with salt. | 2. Sweat the veggies for 6 - 7 minutes or until they become very aromatic and begin to soften. | 3. Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water. | 4. Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 - 2 hours. | 5. Turn off the heat, season the water with salt and let sit for 15 - 20 minutes. | 6. Fill a skillet with olive oil until it is about 1/2 inch deep, add the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed pepper and bring it to a medium heat. Remove the garlic once it's golden. | 7. Add the bread cubes and cook until they start to become crispy and golden. | 8. Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil. | 9. Add the infused oil to the soup, Puree the soup in a food processor, blender or food mill, correct the seasoning and consistency if necessary. | 10. If the soup is too thin, cook it a little more to reduce it, if it's too thick, thin it by adding more stock or water. | 11. Ladle the soup into serving bowls, top with the croutons and fried garlic chips and finish with a drizzle of olive oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil				6.3042	0.0	1.4025	0.0354
pancetta	1/4		cut	6.3042	0.0	1.4025	0.0354
onion	1		cut	60.0	14.01	1.65	0.15
celery rib	2		cut	6.3042	0.0	1.4025	0.0354
carrot	1		cut	29.52	6.8976	0.6696	0.1728
garlic clove	6		smashed divided	6.3042	0.0	1.4025	0.0354
red pepper flake	2	pinches	crushed	6.3042	0.0	1.4025	0.0354
kosher salt				6.3042	0.0	1.4025	0.0354
chickpea	1		soaked	1133.4333	188.7556	61.3793	18.1109
chicken stock	2	quarts		-	-	-	-
thyme	1	bunch		-	-	-	-
bay leaf	3			-	-	-	-
water	1	quart		-	-	-	-
rosemary	3	sprigs	chopped	-	-	-	-
bread	5 -6	slices	cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.