Salad and Chickpea Soup

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

This is a variation of the classic Italian soup, where white beans are replaced with chickpeas. If quick preparation isn't a priority for you, you can use dried chickpeas (or white beans) instead of canned ones, soaking them overnight in cold, unsalted water. Chicken broth can be substituted with vegetable broth if desired, making the dish vegetarian.

Ingredients

Chicken Broth - 1 qt
Chickpea - 7.1 oz
Mixed salad greens - 17.6 oz
Basil - 0.2 oz
Garlic - 2 cloves
Olive Oil - 2 spoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Wash the lettuce leaves and slice them into strips, similar to how you would cut cabbage for soup. Pluck the basil leaves, wash them, and dry them on a paper towel. In a deep pot, heat a couple of tablespoons of olive oil. Squeeze in two cloves of garlic and lightly sauté until a distinctive nutty aroma develops.

Step 2

Reduce the heat to medium, add the chopped salad, and stir constantly for two minutes.

Step 3

In a separate pot, bring the chicken broth to a boil (this way it won't lower the temperature of the main dish). Pour the hot broth into the pot with the salad leaves, and add the chickpeas along with the liquid from the can. Simmer on low heat with the lid on for ten to twelve minutes.