The autumn soup is a delicious comfort food to enjoy during these cold autumn evenings. This autumn soup is made with chickpeas, chestnuts, and mushrooms, all seasonal products available at the market. Served hot with toasted bread like country bread or breakfast bread rich in seeds, it is an excellent vegetarian and naturally lactose-free dish. You can use any type of chickpeas, either dry ones soaked in advance and then cooked, or canned ones ready to use. I chose the peeled ones that do not require soaking but can be cooked directly in the pot or with the pressure cooker. 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 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cup oz cooked chickpeas, boiled
- 1 cup oz mushrooms (mixed)
- 8 chestnuts, boiled
- 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.
Bring to the heat and sauté over low heat until softened.
Add the chestnuts and mushrooms subsequently.
Let it flavor for a few minutes and then add the chickpeas along with their cooking water.
Salt and if desired add a sprig of rosemary.
Pour water to cover everything and let it simmer over minimum heat for 1 hour.
Remove the sprig of rosemary and serve with a drizzle of oil.
Advice
It can be kept in the fridge for 2 days and can be frozen.
You can use any type of chickpeas, either dry ones soaked in advance and then cooked, or canned ones ready to use. I chose the peeled ones that do not require soaking but can be cooked directly in the pot for 90 minutes or with the pressure cooker for 10 minutes.
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