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Guess what?! This
healthy recipe is so simple and will taste awesome even if you
don't like chick peas. In fact, don't tell anyone it even has
chickpeas and see what they say. A great source of fiber too!
I never considered chick peas to be Italian, but sure enough they
are. In fact, there is even such a thing as chick pea pasta. But
let's talk about Chick Pea Soup. Read my complete commentary on
my Italian
Chick Pea Soup blog post. |
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Serving for 4 |
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Ingredients |
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Italian Name |
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1 can chick peas
(rinsed and drained) |
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ceci |
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1 can cannellini beans
(rinsed and drained) |
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fagioli cannellini |
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1 carrot chopped |
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carota |
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1 stick of celery
chopped |
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sedano |
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2 medium onions
chopped |
|
cipolle |
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4 garlic cloves
chopped |
|
aglio |
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2 - 3 Tablespoons extra
virgin olive oil |
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olio extra vergine di oliva |
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6 Cups water
OR 2 Cups chicken stock and 4 Cups water |
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acgua |
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Instructions |
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| 1. |
In large saucepan
heat olive oil over medium heat |
| 2. |
Add onion and saute
for 3 minutes |
| 3. |
Add garlic and saute
for 1 minute or until aromatic. Do not let burn! |
| 4. |
Add celery and carrots
and saute for about 5 minutes |
| 5. |
Add in water and/or
stock, chick peas and cannellini beans |
| 6. |
Bring to boil then
reduce to simmer for 30 minutes. (stir occasionally) |
| 7. |
When finished, put
through a blender. |
| 8. |
Serve warm and enjoy! |
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TIP #1:
I used water and no stock, but adding at least some stock
will give it more depth. |
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TIP #2:
If the soup is too runny or thin, add another can of cannellini
beans or chick peas or even both! |
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TIP #3:
Freeze what you do not eat for later. |
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Suggestions
for Side Dishes |
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Italian
Green Salad |
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Italian Toasted Bread |
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This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2009. To obtain rights of use contact us by visiting our
About Us page and contact me directly. |
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