Legume soup is a traditional Italian dish, rich and nutritious. It is prepared with a variety of legumes such as chickpeas, potatoes, carrots, zucchinis, and celery, enriched with mutton and tomato passata. The ingredients are slowly cooked in extra virgin olive oil and seasoned with spices like coriander, paprika, black pepper, and cinnamon. The soup is completed with fine vermicelli pasta and a splash of fresh lemon juice.
Soak the chickpeas overnight
Cut the meat into small pieces
Peel the onion and chop it
Peel the onions and the zucchini
Grate the carrots
Wash the remaining vegetables and cut them into small pieces
Chop the coriander bouquet
In a pot, put the oil, chopped onion, tomato sauce, half of the coriander bouquet, spices, and salt
Cook on high heat for a few minutes, then add the meat pieces and pour in one and a half liters of water
Bring to a boil
At this point, add the vegetables and chickpeas, cover, and let boil for 40 minutes
When the meat and vegetables are well cooked, add the vermicelli, the remaining coriander, and hot water if necessary
Serve the chorba in individual bowls, adding a slice of lemon to each
Pan
Pot
Knife
Italia
| Energy (kcal) | 81.48 |
| Carbohydrates (g) | 15.06 |
| of which Sugars (g) | 3 |
| Fat (g) | 0.65 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 4.11 |
| Fiber (g) | 2.58 |
| Sale (g) | 0.02 |
