Chickpea & Risoni Soup

Really easy tasty comfort soup.

Chickpea & Risoni Soup

Serves 4

1 small onion, finely chopped

1 stick of celery, finely chopped

1 clove of galic, finely chopped

Extra virgin olive oil

A spring of fresh rosemary, leaves picked and finely chopped

2 x 400g tins of chickpeas

500ml stock (chicken or vegetable), warm

150g risoni (or other small soup pasta)

salt and pepper

A handful of fresh basil or parsley, leaves picked and torn

 

Place the onion, celery and garlic into a saucepan with a little olive and rosemary.

Cook as gently as possible, with the lid on, for about 15-20 minutes, until the vegetables are soft and without any colour.

Drain the chickpeas and rinse them in cold water.

Add the chickpeas to the pan and cover with stock.

Cook gently for half an hour.

Remove half of the chickpeas using a slotted spoon and put them aside.

Puree the soup in the pan using a handheld stick blender.

Add the reserved whole chickpeas and the pasta, season with salt and pepper and simmer gently until the chickpeas are tender the pasta is cooked.

If the soup is too thick, pour in some boiling water to thin it down and season if needed.

Serve drizzled with good quality extra virgin olive oil and torn basil or parsley.

Seagull – Dust Storm (zSHARE)

Bookmark and Share Bookmark and Share AddThis Feed Button

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s