Chickpea And Potato Soup With Lots Of Rosemary!

I have to admit that this recipe comes from my mother’s favourite dishes. She was enthusiastic about this dish and as soon as I tasted it I could see why… Not only is it a delicious and tasty soup, but it’s also a recipe that anyone can make and with ingredients that are cheap and everyone has in the kitchen pantry.

SER_1546

For this dish I used ditaloni, which is a short pasta often used in soups in Italy. If you don’t find this particular kind of pasta you can replace it with some broken spaghetti (make them two-three centimetres long). You can also add some freshly grated Parmesan cheese to add some flavour and protein, however this soup is so tasty that you don’t really need to add any additional ingredients to flavour it…It is delicious!!!

Chickpea and potato soup with rosemary in a blue bowl on a black dish, on blue painted wood board. Zuppa di ceci e patate al rosmarino.

Chickpea and potato soup with rosemary.

Preparation and cooking time: about 30 minutes

Ingredients

Serves 4

1 onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

3 sprigs of rosemary

2 cans of chickpeas

Vegetable stock made with organic vegetable stock cubes

2 large potatoes, washed, peeled and diced

220 g of ditaloni

3 tablespoons extra virgin olive oil

SER_1511

Method.

1. Sauté the chopped onion with 3 tablespoons of extra virgin olive oil, after a few minutes add the chopped garlic.

Onions and potatoes on cutting board with knife.

2. When the onion is soft and transparent, add the chickpeas with the diced potatoes and the rosemary sprigs. Cover with vegetable stock and simmer for about 20-25 minutes. Stir quite often during the cooking time.

Chickpea and potato soup with rosemary.. Zuppa di ceci e patate al rosmarino.

Chickpea and potato soup with rosemary. Zuppa di ceci e patate al rosmarino.

3. Cook the pasta separately and then drain when is al dente.

4. When the soup is ready remove the rosemary, then add the pasta and serve.

Chickpea and potato soup with rosemary in a blue bowl on a black dish, on blue painted wood board. Zuppa di ceci e patate al rosmarino.

SER_1533

Zuppa di ceci e patate al rosmarino.

Tempo di preparazione e cottura: 30 minuti circa

Ingredienti

Per 4 persone

1 cipolla

2 spicchi d’aglio

3 mazzetti di rosmarino

2 scatole di ceci

Brodo fatto con due dadi vegetali biologici

2 patate grosse, lavate, pelate tagliate a pezzetti

220 g di ditaloni

3 cucchiai olio extra vergine d’oliva

Preparazione.

1. Fate soffriggere la cipolla tritata con tre cucchiai d’olio extra vergine d’oliva, dopo qualche minuto aggiungete l’aglio tritato.

2. Quando la cipolla sarà diventata morbida e trasparente, aggiungete i ceci, le patate e 3 rametti rosmarino. Ricoprite con del brodo vegetale e fate cuocere per 20-25 minuti, mescolando abbastanza spesso.

3. A parte cuocete la pasta, poi scolatela quando è al dente.

4. Quando la minestra è pronta togliete i rametti di rosmarino, poi aggiungete la pasta e servite.

SER_1524

10 thoughts on “Chickpea And Potato Soup With Lots Of Rosemary!

  1. That was exactly the next soup I wanted to make. I love that you can use canned chickpeas in this soup without altering the taste or the final product.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s