Italian Chickpea and Salt Cod Soup – Zuppa di Ceci e Baccalà

A rustic Italian chickpea and salt cod soup made with tender baccalà, creamy chickpeas, potatoes, tomato, and simple Mediterranean herbs.

This is the kind of hearty, humble dish that once appeared regularly on the tables of southern Italian families, especially during the colder months and on traditional meatless days.

The chickpeas make the broth naturally rich and creamy, while the baccalà adds its unmistakable savory flavor. Serve it piping hot with plenty of crusty Italian bread for a complete old-fashioned meal.

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Recipe Details

Prep Time: 20 minutes, plus soaking time for the salt cod and dried chickpeas if using
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Course: Soup, Main Course
Cuisine: Italian, Southern Italian

Ingredients

• 1 lb (450 g) salt cod (baccalà), already soaked and desalted
• 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
  or about 1½ cups (300 g) dried chickpeas, soaked overnight and cooked
• 2 medium potatoes, about 12 oz (350 g), peeled and cut into small cubes
• 1 small onion, finely chopped
• 1 garlic clove, lightly crushed
• 3 tbsp extra virgin olive oil
• 1 cup (240 ml) tomato passata or crushed tomatoes
• 1 tbsp tomato paste
• 3–4 cups (700–950 ml) water or light vegetable broth
• 2 bay leaves
• 1 small sprig rosemary
• 2 tbsp chopped fresh parsley
• Red pepper flakes, to taste
• Freshly ground black pepper, to taste
• Salt, only if needed
• Extra virgin olive oil, for serving

Instructions

1. Prepare the Baccalà

If using traditional salted baccalà, soak it in cold water for 24–48 hours, keeping it refrigerated and changing the water several times.

Drain well, remove any skin and bones, and cut the fish into large bite-size pieces.

2. Make the Flavor Base

Heat the extra virgin olive oil in a large heavy-bottomed pot over medium-low heat.

Add the chopped onion and cook gently for about 5–6 minutes, until soft and translucent.

Add the garlic and a pinch of red pepper flakes and cook for another minute without letting the garlic brown.

3. Add the Tomato

Stir in the tomato paste and cook for about 1 minute.

Add the tomato passata or crushed tomatoes and let everything simmer for 5 minutes, stirring occasionally.

4. Add the Chickpeas and Potatoes

Add the chickpeas, diced potatoes, bay leaves, rosemary, and about 3 cups (700 ml) of water or broth.

Bring to a gentle boil, then reduce the heat and simmer partially covered for about 20–25 minutes, or until the potatoes are almost tender.

5. Make the Soup Creamier

Using the back of a wooden spoon, lightly crush some of the chickpeas against the side of the pot.

This old-fashioned trick naturally thickens the broth without adding flour or cream.

If the soup becomes too thick, add a little more hot water.

6. Add the Baccalà

Gently add the pieces of baccalà to the soup.

Cook over low heat for another 10–12 minutes, stirring as little as possible so the delicate fish does not break apart too much.

Taste before adding any salt—the baccalà may already provide all the seasoning you need.

7. Finish and Serve

Remove the bay leaves, rosemary sprig, and garlic.

Add the chopped parsley and freshly ground black pepper.

Let the soup rest for 5 minutes before serving.

Ladle into deep bowls and finish each serving with a generous drizzle of good extra virgin olive oil.

Serve with toasted or crusty Italian bread.

Nonna’s Tips ❤️

• Never salt the soup before adding the baccalà. Salt cod can remain quite savory even after soaking.
• For a thicker, more rustic soup, mash about ¼ of the chickpeas before adding the fish.
• Do not vigorously stir once the baccalà has been added. Gently shake the pot or use a wooden spoon carefully so the fish remains in nice pieces.
• If you prefer a stronger tomato flavor, increase the passata to 1½ cups.
• A little peperoncino works beautifully with both chickpeas and baccalà.
• The soup should be thick and spoonable, not watery—somewhere between a soup and a stew.
• For an even more traditional flavor, use dried chickpeas soaked overnight instead of canned.

What to Serve with Chickpea and Baccalà Soup

This dish needs very little alongside it. A few thick slices of grilled country bread rubbed lightly with garlic and drizzled with olive oil are perfect.

A simple salad of bitter greens, fennel, or oranges also provides a fresh contrast to the rich soup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently over low heat, adding a splash of water if the soup has thickened overnight.

Because the baccalà is delicate, avoid boiling the soup aggressively when reheating.

Nutrition Facts

Approximate values per serving.

*The sodium content depends heavily on how long the salt cod has been soaked and desalted.