Lettuce and chickpea soup
6 servings
20 minutes
Salad and chickpea soup is a light and aromatic dish from sunny Italy, where the freshness of ingredients and simplicity of preparation are valued. Historically, such soups were popular in rural areas where available garden produce was used. This soup has a delicate texture thanks to the lettuce leaves, while chickpeas add richness and a light nutty note. Garlic and basil reveal a rich aroma, and chicken broth makes the dish hearty and warming. It is served hot, complemented by crispy bread or croutons, making it an ideal choice for a light yet nutritious lunch. This soup not only delights the taste but also serves as a source of vitamins and beneficial substances.
1
Wash the lettuce leaves and cut them into strips like cabbage for soup. Tear the basil leaves, wash them, and dry on a towel. In a deep pot, heat a couple of tablespoons of olive oil. Squeeze in two cloves of garlic and sauté until a nutty aroma appears.
- Mixed salad leaves: 500 g
- Basil: 5 g
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
2
Reduce the heat to medium, add the chopped salad, and stir-fry for two minutes, constantly stirring.
- Mixed salad leaves: 500 g
3
Boil the chicken broth separately (so it doesn't lower the temperature of the main dish). Pour the hot broth into the pot with salad leaves, and add the chickpeas along with the liquid they are canned in. Cook on low heat with the lid on for ten to twelve minutes.
- Chicken broth: 1 l
- Canned chickpeas: 200 g
4
Salt, pepper, add basil leaves, and serve.
- Salt: to taste
- Ground black pepper: to taste
- Basil: 5 g