Chickpea and Borlotti Bean Soup is a dish with a delicate and enveloping taste. Legumes are a dish usually prepared in cold periods, but I enjoy them all year round. Legumes are by excellence one of the healthiest dishes, especially for their high protein and fiber content. They can be enjoyed alone, paired with croutons, with vegetables, or to season pasta. An alternative to pasta is definitely rice, which goes very well with legumes. For this kind of preparation, just remember to soak the legumes for about 12 hours before cooking. To make cooking easier and reduce time, in this recipe I used the pressure cooker. Now I’ll leave you to the recipe!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Pressure Cooker
- Cuisine: Italian
Ingredients
- 7 oz chickpeas
- 7 oz dried borlotti beans
- 1 stalk celery
- 2 carrots
- 1 clove garlic
- 1 onion
- 6 cherry tomatoes
- salt
- 1 bouillon cube
- oil
- water as needed
- chili pepper (optional)
Tools
- Pressure Cooker
Steps
After soaking the legumes (you can soak them in the evening to cook them the next morning), prepare and chop the onion, carrot, cherry tomatoes, and celery.
Put the oil in the pot, add all the vegetables and the garlic and chili pepper.
Add the legumes, the bouillon cube and add water to cover.
Close with the lid and from the moment it whistles, cook for 40 minutes.
At the end of cooking, first let out all the steam, then open the pot, taste and adjust the salt.
The chickpea and borlotti bean soup is ready!
Storage
You can store the chickpea and borlotti bean soup in the refrigerator for 2 days.
