This is an interesting variation of the classic Italian soup, where chickpeas replace white beans. You can substitute vegetable broth for chicken broth, if desired, to make a vegetarian dish. And if time permits, soak dry peas overnight instead of canned chickpeas.
It is necessary
- For six servings:
- - 1 liter of chicken broth;
- - 500 g of a mixture of lettuce leaves;
- - 200 g of canned chickpeas;
- - 5 cloves of garlic;
- - 2 tbsp. tablespoons of olive oil;
- - 5 g of basil;
- - black pepper, salt.
Instructions
Step 1
Rinse lettuce leaves, cut into strips. Tear off the leaves from the basil, rinse, dry on a paper towel.
Step 2
Heat a few tablespoons of olive oil in a deep saucepan, squeeze the garlic into it, fry until a characteristic smell appears.
Step 3
Reduce heat to medium, add chopped salad, fry for 2 minutes, stirring continuously.
Step 4
Bring the broth of your choice to a boil separately. Pour it into a saucepan with lettuce leaves, send the chickpeas along with the juice in which it was canned. Cook for 10 minutes, covered. The fire should be weak.
Step 5
Season with pepper, salt to taste, add basil leaves to the soup, serve immediately.
