Chickpea soup with rosemary
There are those who just can't say no to soups. They have the power to warm the hands, the body and, last but not least, the heart. Everyone has their favorite starting from the farmer's soup, probably the classic of classics, to the mixed ones of legumes and cereals. But among all those of land (yes, because there are also those of the sea, such as mussel soup) there is one that is above all: chickpea soup. Probably the simplest, the humblest but above all the best. Some even say that those looking for pampering actually want chickpeas, to be enjoyed perhaps in a creamy pasta and chickpeas or on its own in the version of chickpeas with tomato sauce. I offer you my recipe for chickpea soup, an absolutely wonderful dish... Let me know if it warmed your heart too.
Ingredients
40 g of ditalini40 g of dried chickpeas100 g of peeled tomatoes1 tablespoon of extra virgin olive oilvegetable stock cubegarlicparsleycelerya sprig of rosemarysalt
Preparation
Soak the chickpeas for 12 hours and cook them in plenty of water with parsley, tomato, garlic, rosemary and celery. Season with salt at the end of cooking. Pour the pasta with the soup, let it cook, stirring constantly. Add chopped parsley and rosemary, the raw oil and serve.
There are those who just can't say no to soups. They have the power to warm the hands, the body and, last but not least, the heart. Everyone has their favorite starting from the farmer's soup, probably the classic of classics, to the mixed ones of legumes and cereals. But among all those of land (yes, because there are also those of the sea, such as mussel soup) there is one that is above all: chickpea soup. Probably the simplest, the humblest but above all the best. Some even say that those looking for pampering actually want chickpeas, to be enjoyed perhaps in a creamy pasta and chickpeas or on its own in the version of chickpeas with tomato sauce. I offer you my recipe for chickpea soup, an absolutely wonderful dish... Let me know if it warmed your heart too.
Ingredients
40 g of ditalini
40 g of dried chickpeas
100 g of peeled tomatoes
1 tablespoon of extra virgin olive oil
vegetable stock cube
garlic
parsley
celery
a sprig of rosemary
salt
Preparation
Soak the chickpeas for 12 hours and cook them in plenty of water with parsley, tomato, garlic, rosemary and celery. Season with salt at the end of cooking. Pour the pasta with the soup, let it cook, stirring constantly. Add chopped parsley and rosemary, the raw oil and serve.
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