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Home > Recipes > Soups > Italian chickpea soup

Italian chickpea soup

Submitted by: UK Recipes

Date submitted: Saturday, March 20, 2010 at 11:11:02 AM

Cover Recipe: "A delicous and nutritous winter soup."

Italian chickpea soup

Total Time:

1 hour


Originaly Yeild:

4 servings

Yeild:

servings 

Ingredients:

3 tbsp,  olive oil

75 g,  diced pancetta

1  onion, finely diced

1  garlic clove, finely diced

2  large carrots, diced

2  sticks celery, finely diced

1  small fennel bulb, diced

500 g,  passata

1200 ml,  chicken stock

200 g,  spinach

1  tin chickpeas, drained

Preparation:

  1. Heat the oil and brown the pancetta until it has released most of its fat, add the onion, garlic, carrot, fennel and celery and sweat gently for 15 minutes
  2. Add the passata, chickpeas and stock and bring to the boil
  3. Simmer gently for 1 hour, about 5 minutes before the end add the spinach
  4. Season generously with salt and pepper and serve

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