Buy all ingredients right below the recipe
Ingredients
- 1 can chickpeas
- 3 tbsp olive oil
- 1 onion
- 1 large carrot
- 2 stalks celery
- 2 garlic cloves
- 2 potatoes
- 1 can chopped tomatoes
- 1/2 fennel bulb
- 1 handful parsley
- 1 handful basil
- 1.3L vegetable broth
- 50g 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 along with the celery into medium-sized pieces. Finely dice the onion, cut the potatoes and fennel into small pieces. Heat a large pot and add the olive oil.
- 2Add 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, cover and simmer for one 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, possibly adding more water again.
- 4To serve, top with grated Grana Padano and a drizzle of olive oil.
Knuspr-Küche
Serve these croquettes as finger food at your next party – they can be prepared in advance and taste excellent even lukewarm!