Recipes

Authentic Croatian Chickpea Soup

Originally called Minsetra di Ceci Istriana, this chickpea soup recipe hails from the Istrian peninsula of Croatia, which is directly across the sea from Venice

By Laila Barker /

Credit: Flickr/Michael Verhoef

This chickpea soup is popular in Croatia and Italy

Originally called Minsetra di Ceci Istriana, this chickpea soup recipe hails from the Istrian peninsula of Croatia, which is directly across the sea from Venice

This region, once part of Italy, is mostly populated by people of Italian heritage; the Istrian style of cooking is a fusion of Croatian and Italian traditions.

This type soup is popular all over Istria as well as in Trieste and parts of Venice. This particular recipe has been passed onto me by my nonna, who learned to make it in her village Hreljici.

Traditionally, we would have this soup on Christmas Eve with an assortment of fresh bread, olives, and cheeses. We also enjoy it throughout the year as it is simple and easy to prepare, but also delicious. It stores well in the fridge or freezer, and reheats nicely in the microwave.

The recipe calls for canned beans because they are easy to come by, and easier to use than dried beans. However, originally we would soak dried beans overnight. If you have time to do that I recommend it because the dried beans make the broth thicker, but I find it equally delicious both ways.

It is important to use russet potatoes because the starch will thicken the broth. If desired, you could also add broken up spaghetti while the soup is boiling.

Ingredients

  • 2 cans garbanzo beans, drained and rinsed
  • 1 can Romano beans or red beans
  • 1 medium onion, finely chopped
  • 3 russet potatoes, peeled and quartered then sliced thin
  • 4 tbs olive oil
  • 10 cups cold water
  • Salt and pepper to taste

Instructions

  1. In large pot saute the onions in olive oil until they are soft.
  2. Add potatoes, beans and water.
  3. Season to taste with salt and pepper.
  4. Bring to a boil.
  5. Cook, covered, at a gentle boil for about 1 hour.
  6. Let cool slightly before serving.

Laila Barker is an avid cook who loves a good soup recipe. She is of Italian heritage, and this is largely reflected in her cooking style and her love of wine. She is a graduate of SFU and Kwantlen Polytechnic. She credits her academic success to always bringing delicious sandwiches from home and avoiding the cafeteria. When she is not working in advertising you can find her shopping for salamis and cheeses. She loves cooking for her husband, friends, and her cat, Sampson.