Spinach and chickpea soup
Instructions
Chop the spinach.
Chop the onion, garlic, celery, carrot and Sage and saute the chopped in 4 tablespoons oil.
Add spinach, salt and seasoning.
Then add the chickpeas and the hot broth.
Simmer for 35 minutes, add the pasta, add salt and cook for another 7 minutes.
Season the soup with raw olive oil and black pepper.
Ingredients and dosing for 4 persons
- 300 g of young spinach
- 150 g of canned chickpeas
- 100 g of onion
- 100 g of type pasta noodles
- 80 g of carrot
- 50 g of celery
- 2 cloves of garlic
- Sage
- 110 cl of meat broth
- Olive oil
- Salt
- Black pepper