A tasty and comforting soup of spelt, chickpeas, and mushrooms, very simple to make, perfect for autumn evenings. You can use different varieties of mushrooms; just sauté them in a pan, then add them to the rest of the ingredients. To make the soup creamier and thicker, I blended a portion of the chickpeas. Try this recipe; it’s a rustic dish that’s easy to prepare yet truly delicious!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2-3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 176.96 (Kcal)
- Carbohydrates 25.11 (g) of which sugars 3.27 (g)
- Proteins 9.31 (g)
- Fat 4.35 (g) of which saturated 0.30 (g)of which unsaturated 0.11 (g)
- Fibers 7.53 (g)
- Sodium 567.63 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2/3 cup pearl spelt
- 1 cup canned chickpeas
- 5.3 oz mushrooms (mixed fresh)
- as needed vegetable broth
- Half onion
- 1 carrot
- 1 stalk celery
- extra virgin olive oil
- salt
- parsley (to taste)
Tools
- Casserole
- Pan
- Immersion Blender
- Cutting Board
Preparation
Peel the carrot, clean the onion and celery. Chop the vegetables and sauté them in a casserole with a drizzle of oil.
Rinse the spelt under running water and add it to the casserole along with about 3/4 cup of chickpeas, drained from their liquid.
Stir over medium heat for a couple of minutes, then cover with plenty of vegetable broth.
Lower the heat, cover with a lid, and let cook for 20-25 minutes, stirring occasionally.
In the meantime, clean the mushrooms by removing the dirt and wiping them with a damp cloth. Cut them into pieces and cook them in a pan with a splash of oil and a pinch of salt: it will only take a few minutes over high heat.
Blend the remaining 1/4 cup of chickpeas with an immersion mixer, with the help of a splash of broth.
Add them to the soup, along with the sautéed mushrooms.
Continue cooking until the spelt is tender, it will take another 15-20 minutes, depending on the quality.
At the end, adjust the salt and add a handful of chopped parsley to taste.
The soup of spelt, chickpeas, and mushrooms is ready; distribute it in dishes and serve hot… enjoy your meal!
Tips and Notes
You can use fresh cultivated mushrooms like button mushrooms, poplar mushrooms, cardoncelli, etc. You can add some dried porcini to give more aroma.
You can replace spelt with pearl barley.
You can enrich the soup with strips of bacon or speck. You can also add a diced potato.
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