Sardinian Chickpea Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g bacon, diced
- 4 stalks celery, cut into fine strips
- 2 carrot (s), thinly sliced
- 1 bunch parsley, smooth, finely chopped
- 1 can chickpeas
- 1 liter beef broth
- 1 vegetable onion (s), chopped
- 3 clove (s) garlic, chopped
- 4 tablespoon tomato paste
- some olive oil, good
- 10 slices baguette (s) or other white bread
- some salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Fry the bacon in a saucepan until crispy. Add onions, garlic, celery and carrots and fry for 5 minutes. Now add the chickpeas with their juice, beef broth, oil and tomato paste and bring the soup to a boil. Let simmer for about 10 minutes. Season with salt and pepper and stir in the parsley.
- Toast the bread slices, rub with a halved clove of garlic as desired and serve with the soup.
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