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2 leaves of laurel

1 liter and a half of vegetable broth

1 carrots

300 g dried chickpeas

half white onion

3 tablespoons extra-virgin olive oil

pepper to taste

1 leek

2 sprigs of rosemary

salt to taste

1 stalk of celery

60 gr Tomato sauce



Starting with soaking the chickpeas for 12 hours.

Then drain chickpeas, rinse them and keep aside.

Prepare the sautè: wash, peel and finely chopped the carrot, celery, white onion and a leek, so take everything to fry on low heat in a pan with 3 tablespoons of oil.

Fry the vegetables for a few minutes, then add the drained chickpeas.

Brown them for a few minutes and lightly salt.

Prepare now a bunch of herbs by tying together with the kitchen twine, rosemary and bay leaf, then add it to the soup and stir well.

Add the vegetable stock to cover the beans, and add a ladleful of stock from time to time, until the chickpeas are cooked (it will take about 2 hours).

After about an hour also joined the tomato sauce.

Once cooked, removed the herbs and season with salt and pepper.

The lentil soup is ready, serve it when it is still hot.

Bottegaio's tips:

If you wish, you can add at the end of cooking a tablespoon of chopped parsley.

You can save the soup of chickpeas, closed and placed in an airtight container in the refrigerator for a couple of days at most.