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Ingredients
- 1 can chickpeas
- 3 tbsp olive oil
- 1 onion
- 1 large carrot
- 2 stalks celery
- 2 cloves garlic
- 2 potatoes
- 1 can chopped tomatoes
- 1/2 fennel bulb
- 1 handful parsley
- 1 handful basil
- 1.3 L vegetable broth
- 50 g soup pasta
- Some salt
- Some pepper
- 2 handfuls kale
- Grana Padano for serving
- 1 can cannellini beans
Preparation
- 1First, prepare the vegetables: peel the carrot, cut it into medium-sized pieces along with the celery. Finely dice the onion, cut the potatoes and fennel into small pieces. Heat a large pot and add the olive oil.
- 2Add the celery, carrot, and onion to the hot oil and sauté over high heat for about 5 minutes until lightly browned. Then press in the garlic and roast for another minute. Add tomatoes, finely chopped herbs, potatoes, fennel, beans, and chickpeas and mix everything well.
- 3Season with salt and pepper, pour in water or broth, put on the lid, and let it simmer for an hour over low heat. If the soup becomes too thick, simply add a little more liquid. In the last 10 minutes, add the pasta and the finely chopped kale, adding a little more water if necessary.
- 4To serve, top with grated Grana Padano and a drizzle of olive oil.
