Chick pea soup

Chick pea soup


Here’s something delicious! A fine vegetable broth with garbanzo beans and pasta.


400 g Capelli d'Angelo
1 small savoy cabbage
200 g dried chick peas
250 g tinned cooked chick peas
1 stick celery
1 small carrot
1 potato
1 tomato
1 small onion
100 ml white wine
½ l vegetable stock
2 bay leaves
salt and pepper
3 tbsp olive oil


  • Soak chick peas overnight in water to cover.
  • Heat the oil in a pot, and brown the finely chopped celery, carrot, peeled potato, cabbage and onion over a low flame.
  • Add the chick peas, followed by the by leaves salt, pepper and white wine, and cook until the wine has evaporated.
  • Dilute with the vegetable stock and continue to simmer for about 60 minutes.
  • A few minutes before the end of cooking time, add the tomate cut into pieces and the pasta and cook for the length of time given on the packet.
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