Di:
Mettere in ammollo per 12 ore i ceci secchi in un contenitore capiente pieno di acqua. Trascorso il tempo, sciacquarli sotto l’acqua corrente.
Mondare e tritare la carota e la cipolla.
In una pentola scaldare un filo di olio extravergine d'oliva, soffriggere dolcemente il trito di cipolla, la carota e il rametto di rosmarino per qualche minuto.
Aggiungere i ceci ammollati, il brodo vegetale e cuocere per circa 90 minuti o fino a che i ceci saranno morbidi e cotti. Correggere di sale e pepe.
Servire la zuppa ben calda, con un giro di olio extravergine di oliva e dei crostini di pane.
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