Tuscan Chickpea Soup
This soup takes only 15 minutes to cook!!! It will most likely turn out a bit thick when completed,so you can add more water or broth for a thinner consistency.
Ingredients:
1/4 c. olive oil
8-10 crushed garlic cloves
2 cans chickpeas, one drained, one not
1 can water or vegetable stock
1/4 c. chopped fresh rosemary
salt & pepper
1/2 c. broken spaghetti
To prepare:
Saute garlic in olive oil until lightly browned. Add chickpeas, water or stock, 1/8 c. rosemary, salt & pepper. Bring to simmer and add spaghetti that has been snapped into inch long pieces and add remainder of rosemary. Simmer until spaghetti is cooked (8-10 minutes) and serve. Soup will thicken considerably and can be loosened by adding a little water when reheated.Note: To maintain the warm piney flavor of rosemary, add this herb at the final stage of cooking.
3 comments:
Nicola, I made this soup right off. I made myself follow the recipe as closely as possible. I only had one can of chickpeas so I used a can of northern beans and I had fresh parsley instead of rosemary. I had to resist dropping in a bullion cube to please the masses in my house. It turned out great and it was quick! I will definitely use it again. Thanks!
RuthE
Mmm, sounds delicious. My husband loves beans more than he loves me, so I will definitely be trying this one. Thanks, Nic.
I made your soup tonight Nicki. Not sure if our ingredients are quite the same here in New Zealand but the soup didn't feel thick enough and the rosemary floated on the top. So I used the blender to roughly liquidize it and that did the trick. It was delicious. Very flavourful and easy to make. Dave and I both enjoyed it so I'll certainly make it again.
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