Zuppa di Ceci e Castagne di Montegiardino (San Marino Chickpea, Chestnut & Rosemary Soup) – Authentic San Marino Recipe

Ingredients for Zuppa di Ceci e Castagne di Montegiardino (San Marino Chickpea, Chestnut & Rosemary Soup) (4 Servings)

• 1.25 lbs (or 2.5 cups) tender chickpeas, prepped into bite-sized pieces
• 1.5 cups peeled roasted chestnuts, washed and trimmed
• 1 cup crusty garlic-rubbed bread and extra virgin olive oil
• 1 medium onion and 3 cloves garlic, finely minced with fresh rosemary
• 1.5 tbsp traditional San Marino seasoning (sage, garlic, black pepper)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh rosemary for 3–4 minutes until fragrant.
2. Stir in sage, garlic, black pepper and toast for 45 seconds to release the essential oils of San Marino's kitchen.
3. Add tender chickpeas and peeled roasted chestnuts, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in crusty garlic-rubbed bread and extra virgin olive oil, adjust seasoning, and ladle steaming hot into deep bowls.