The pea soup is nutritious, tasty, suitable for cold winter days.
The pea soup is hearty and simple to make: just sauté, add the chickpeas, vegetable broth and then the tomato puree.
Serve and enjoy the pea soup freshly made, when it is still hot.
oil extra virgin to taste
12 oz dried chickpeas
salt to taste
pepper to taste
2 bay leaves
2 US quart vegetable broth
2½ oz tomato sauce
To prepare the pea soup started by soaking the dried chickpeas for 12 hours (1-2). After the time necessary to drain (3), rinse and keep aside.
Prepare now for the sauce: washed, peeled and finely chopped carrot, celery, white onion and a leek, then place the whole fry on low heat in a pan with 3 tablespoons of oil (4-5). Fry the vegetables for a few minutes, then add the drained chickpeas (6)
brown them for a few minutes and lightly salted (7). Prepare now by tying a bunch of herbs together with kitchen twine, rosemary and bay leaf, then add it to the soup and mix well (8). Add the vegetable broth to cover the beans, and add a ladle of broth occasionally, until the chickpeas are cooked (it will take about 2 hours) (9).
After about an hour also joined the tomato sauce (10). When cooked, take out the bouquet garni (11) and season with salt and pepper. The pea soup is ready (12), serve it when it is still hot.