Mimi’s Minestra del Sedano

SERVES 4

GLUTEN-FREE IF MODIFIED · DAIRY-FREE

Total time: 35 minutes

Italian Celery Soup

This is a recipe that traces back to my great grandmother, if not farther up the family tree. My grandmother, Mimi, made this soup for my mom all the time when she was growing up, and it was in our regular dinner rotation for as long as I can remember. It was one of the first recipes that I called my mom for when I got to college and missed her cooking, and I still have the notes that I jotted down in my little old recipe journal as she recounted it over the phone. Thinking about my ancestors making this dish so long ago just warms my heart, and seeing this little recipe stand the test of time is pure joy. The other great thing about this recipe is that it uses mostly pantry staples and leftovers, making it one of those weeknight meals that you can whip up when you have nothing fresh to make. But don’t let that fool you—it’s extremely satisfying and simply delicious! I hope you love it as much as my family does.

• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 6 large celery stalks (leaves included), cut in ¼-inch slices (4 cups)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1 (15-ounce) can tomato sauce
• 4 cups low-sodium beef broth or vegetable broth
• 1 cup water
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 2 tablespoons torn fresh basil leaves
• ½ teaspoon dried oregano
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 cup uncooked ditalini or orzo pasta (use gluten-free to keep gluten-free)

In a Dutch oven or soup pot, heat the oil over medium heat. Add the garlic, celery, salt, pepper and red pepper flakes (if using) and cook while stirring, until the celery is slightly tender, about 3 minutes. Stir in the diced tomatoes, tomato sauce, broth, water, parsley, basil, and oregano. Increase the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat to a simmer, cover, and cook, stirring occasionally, until the celery is tender, about 20 minutes.

Add the drained and rinsed chickpeas and the pasta to the soup, stir to combine, cover, and simmer until the pasta is cooked al dente, 8 to 10 minutes. Taste the soup and season with more salt and pepper, if desired.