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
Sardinian Chickpea Soup
Sardinian Chickpea Soup

Instructions

  1. 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.
  2. Toast the bread slices, rub with a halved clove of garlic as desired and serve with the soup.

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