Legume soup is a traditional dish of Italian cuisine, rich and nutritious. It is prepared with a variety of legumes such as chickpeas, potatoes, carrots, zucchini, and celery, enriched with mutton meat and a tomato sauce. 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 chop them
Chop the bouquet of coriander
In a pot, place the oil, chopped onion, tomato sauce, half of the bouquet of coriander, spices, and salt
Cook over high heat for a few minutes, then add the pieces of meat and pour in a liter and a half 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 in a rain, the remaining coriander, and if necessary, 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 |
