An easy option for a quick, healthy and hearty soup. You can use cannellini beans instead of chickpeas if you want.
prep time 10 min cook time 35 min
ingredients for 4
- 500 g potatoes, peeled and cubed
- 1 can (400 g) chickpeas
- 1 l vegetable broth
- 2 carrots, peeled and cut into rounds
- 1 onion, diced
- 2 garlic cloves, chopped
- 6 cherry tomatoes
- extra virgin olive oil
- 2 bay leaves
- 1 sprig of rosemary
- salt and pepper
- grated Parmesan cheese (optional)
- grilled bread cubes or croutons (optional)
- peperoncino oil (optional)
1. Heat a few tablespoons olive oil in a large soup pot and add onion, carrots and garlic. Cook for a few minutes until onion is translucent.
2. Add potatoes and vegetable broth and cook for 25-30 min total. After 15 min add halved tomatoes and chickpeas as well as bay leaves and rosemary. Season with salt and pepper.
3. Ladle into soup bowls and serve with grated Parmesan cheese, croutons and a few drops of peperoncino oil for added taste.
BUON APPETITO!