This is an excellent soup, very beautiful, healthy, thick and hearty. Perfect for hungry vegetarians and always hungry husbands.
Ready? Set? Let’s go cooking!
We will need: (4-5 vegan portions)
600 ml of water
1 shallot (a regular onion will be fine too)
1 small tomato
1/2 canned chickpeas
A handful of fresh green beans (can be replaced with fresh green peas)
1 tsp of rosemary leaves
100g of any pasta (I used tomato and spinach shells)
Olive oil, salt, pepper, a few drops of lemon juice
Cut onions into rings, chop the carrots and cut mushrooms into large pieces. Pour olive oil in the saucepan and fry the vegetables until they become soft. The onion should become transparent. Pour water into the pan and start cooking. Cut tomato into cubes (with the skin), cut the beans into two parts. The bigger the beans, the more beautiful is the soup.
Open the can of chickpeas and rinse them with water. Add, salt, pepper, rosemary, lemon juice to the soup and cook for 5 minutes. Add the pasta and cook as much as it takes to the “al dente” condition. Done!
You can add a little more water, if necessary, cover and let it brew. All are full and happy!