This Ligurian soup brings chickpeas, Swiss chard and tomatoes together in a hearty, savory broth. The chickpeas stay whole, and the chard softens without losing its earthy flavor. Serve with toasted bread to mop up the last spoonful of broth.
Ceci in zimino is a regional soup from Liguria, on Italy’s northwest coast. The name refers to chickpeas cooked with leafy greens; together with tomatoes and garlic, they make a filling soup that doesn’t have to be heavy. In this version, the chickpeas stay whole, so they retain their bite. The Swiss chard gives the broth a full, slightly earthy flavor and wilts as it cooks. The tomatoes add just enough tang to balance the legumes and olive oil.
Swiss chard is often available from late spring through fall, though availability varies by store and season. Choose bunches with firm stems and fresh-looking leaves. The stems are edible, but take a little longer to cook than the leaves, so chop them small and give them a head start in the pan. Add the leaves later so they soften without breaking down completely. Red or yellow chard works just as well as white; the color may tint the broth slightly.
For this weeknight version, canned chickpeas are convenient and reliable. Rinse them and let them simmer gently—not boil vigorously—so they stay whole and absorb flavor. Cooked dried chickpeas can be used as a one-to-one replacement. If you like, use some of their cooking liquid instead of vegetable broth, but taste carefully for salt. If Swiss chard isn’t available, a sturdy leafy green such as kale is a good substitute; add it according to how long it needs to become tender. Spinach is softer and needs only a short cooking time.
The soup should be hearty and spoonable, not as thick as a purée. Let it simmer gently until the tomatoes and broth come together into a rich base. Toasted bread adds a crisp contrast and can be placed in the bowl or served alongside. A green salad goes well with it if you’d like to keep the meal lighter. Store leftovers covered in the refrigerator and eat them within three days; reheat the soup until it’s piping hot throughout. Add a splash of water when reheating if the chickpeas have absorbed a lot of liquid.
Cut the Swiss chard stems into pieces about 1 cm long and roughly chop the leaves. Keep the stems and leaves separate.
Heat 2 tablespoons olive oil in a large soup pot over medium-low heat. Add the onion and celery and cook for 6–8 minutes, until soft but not browned. Stir in the garlic and cook for 30 seconds.
Add the Swiss chard stems and cook for 3 minutes. Stir in the diced tomatoes, broth, chickpeas, salt and pepper. Bring to a boil, then simmer gently for 20 minutes.
Add the Swiss chard leaves to the pot and simmer gently for another 8–10 minutes, until wilted and tender. Taste and add more salt or pepper if needed.
Meanwhile, toast the bread. Brush the slices with the remaining tablespoon of olive oil.
Divide the soup among bowls and serve with the toasted bread.
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