Name: Chickpea and Vegetable Soup
Total time: 85 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 100 g carrots; 80 g celery stalks; 250 g chickpeas; 400 g crushed San Marzano tomatoes; 100 g Ditalini pasta; 15 g Garlic cloves; 40 g Olive Oil; 150 g onion; 80 g pancetta; 2 g pepper; 50 g Romano cheese; 5 g rosemary; 3 g sage leaves; 5 g salt; 150 g spinach; 1500 g vegetable broth

Malzemeler

Malzemeler
100 g carrots
80 g celery stalks
250 g chickpeas
400 g crushed San Marzano tomatoes
100 g Ditalini pasta
15 g Garlic cloves
40 g Olive Oil
150 g onion
80 g pancetta
2 g pepper
50 g Romano cheese
5 g rosemary
3 g sage leaves
5 g salt
150 g spinach
1500 g vegetable broth

Hazırlanışı

Begin by soaking the Dried chickpeas in cold water overnight. The next day, drain the soaked Dried chickpeas, place them in a pot with fresh water, and cook until tender, about 1-2 hours. Drain and set aside.

Dice the Pancetta into small cubes. In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the diced Pancetta and cook until crispy and golden, rendering its fat. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Finely chop the Yellow onion, Carrots, and Celery stalks to create a soffritto. Add the chopped Yellow onion, Carrots, and Celery stalks to the pot with the Pancetta fat and Extra-virgin olive oil. Sauté over medium-low heat for about 8-10 minutes, until the vegetables are softened and translucent.

Chickpea and Vegetable Soup

Malzemeler

Hazırlanışı

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