Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 100 g salami in one piece
• 1 dash olive oil, virgin
• 700 ml chicken broth, instant
• 1 bay leaf
• 0.5 ½ bunch root vegetables
• 100 g spinach leaves, frozen
• 1 can chickpeas, 240 g drained weight
• salt and pepper
• Parsley, TK

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Instructions

1. Rinse the chickpeas well and set aside. Peel the onion, peel the garlic, dice both. Clean the root vegetables and cut into pieces approx. 1 cm in size. Wash and chop the parsley. Also cut the salami into 1 cm cubes.
2. Heat the oil in a saucepan, sweat the onions in it until translucent, then add the diced salami and finally the garlic and fry lightly. Deglaze with the broth and add the bay leaf. Let everything simmer for about 12 minutes over low heat.
3. Then add the frozen spinach and let it thaw completely in the boiling water. Finally add the chickpeas. Season the soup with salt and pepper and bring to the boil again briefly. Serve without the bay leaf but sprinkled with parsley.