Today I made you Italian chickpea soup, Especially for inclement weather. This is one of my favorite soups. It is very simple to prepare, Satisfactory, Nutritious and so tasty, Just fall in love with him. The ingredients are at hand in almost every home, Although not many people know it. He comes to us from Tuscany, County dreams, And reflects the simple life there, And connection to the land. Try it today and I promise you wont be disappointed.

Ingredients for 4-5 Packet

Two cans of chickpeas ready
Or 1/2 K.”C Induced night and thoroughly cooked or bag Sunfrost)

Thinly sliced ​​onion
2 Tablespoons olive oil
2-3 Cups vegetable stock (Or pure vegetable soup ready)
1 Sprig of rosemary
One branch sage leaves
1 Tablespoon tomato paste
1 Teaspoon butter (I Cloth”About giving up her)
Ground black pepper
Olive oil Submission

Option: The addition of a handful (Small) Wide pasta

Preparation:

Assuming your chickpeas already cooked and ready to eat, Steam the onion in two tablespoons of olive oil. Add the chickpeas, Rosemary, Sage and a cup of vegetable soup. Cook for about ten minutes to blend into a puree. Add the tablespoon of tomato paste and enough broth to become a small but dense soup creamy. At the end of cooking, add the butter and mix. I add the handful of pasta extension with a little more broth instead of butter for cooking short.

Serve with olive oil and black pepper. Aden.

Recipe: Advanced Tuscany, B't Ayalon