The autumn soup is a delicious comfort food to enjoy on these cold autumn evenings. This autumn soup is made with chickpeas, chestnuts, and mushrooms, all seasonal products found at the market. Served hot with toasted bread like country bread or breakfast bread rich in seeds, it is a great vegetarian and naturally lactose-free dish. If you like these kinds of dishes, I recommend the mushroom and chestnut soup or the vegetable soup.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz cooked, boiled chickpeas
- 7 oz mushrooms (mixed)
- 8 boiled chestnuts
- 1/2 onion
- 4 tbsps extra virgin olive oil
- salt
Tools
- 1 Knife
- 1 Pot
- 1 Cutting board
- 1 Ladle
Steps
Finely chop the onion and place it in a pan with the oil.
Put it on the heat and sauté on low flame until it wilts.
Next, add the chestnuts and mushrooms.
Let them flavor for a few minutes, then add the chickpeas with their cooking water.
Salt and, if desired, add a sprig of rosemary.
Pour in enough water to cover everything and let it simmer on low heat for 1 hour.
Remove the rosemary sprig and serve with a drizzle of oil.
Tips
It keeps for 2 days in the refrigerator and can be frozen.
Any type of chickpeas can be used, whether dried ones previously soaked and then cooked, or canned ones. I chose decorticated ones that do not require soaking but can be cooked directly in a pot for 90 minutes or in a pressure cooker for 10 minutes.
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