Vegetable soup is a traditional dish of Italian cuisine, rich and nutritious. It is made with a variety of legumes such as chickpeas, potatoes, carrots, zucchini, and celery, enriched with mutton and tomato puree. The ingredients are slowly cooked in extra virgin olive oil and flavored with spices such as coriander, paprika, black pepper, and cinnamon. The soup is completed with thin vermicelli pasta and a splash of fresh lemon juice.
Soak the chickpeas overnight
Cut the meat into small pieces
Peel and chop the onion
Peel the onions and zucchini
Grate the carrots
Wash the remaining vegetables and cut them into pieces
Chop the bouquet of coriander
In a pot, put the oil, chopped onion, tomato paste, half of the bouquet of coriander, spices, and salt
Cook over high heat for a few minutes, then add the pieces of meat and add 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 gradually, the remaining coriander, and possibly hot water
Serve the chorba in individual plates, adding a slice of lemon to each
Pan
Pot
Knife
Italy
| 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 |
