Uncle Scott’s Kitchen shows you how to make chickpea soup. Based on an Italian recipe from Tuscany, this healthy and hearty vegetable soup is perfect for a cold winter day. We finish it with rosemary and garlic infused olive for a blast of flavor.
*Equipment Used*
Enameled Cast Iron Dutch Ovens
Lodge:
Tramontina:
Martha Stewart:
Le Creuset:
Pans
Mauviel 8″ Copper:
Mauviel Sauce Pan:
Knives
Kramer 10″ Carbon Steel Chef Knife:
Other
Cuisinart Immersion Hand Blender:
Fissler Pressure Cooker:
La Cucina Toscana Cookbook:
*Ingredients*
– Dried chickpeas (1 pound) or 3-4 cans precooked
– Olive Oil
– Butter
– Tomato Paste
– Onion
– Celery
– Carrot
– Salt & Pepper
– Garlic
– Rosemary
* How to Cook Dried Beans *
Video:
Uncle Scott’s Website:
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