Comforting chickpea and vegetable soup

Ingredients:

• 2 small green broccoli heads or 1 large head
• 1 potato
• 1 carrot
• 1 celery stalk
• 1/2 onion
• 150 g cooked chickpeas
• Ménage à Trois – Emozioneolio extra virgin olive oil

Preparation:

1. Put the vegetables, previously chopped into small pieces, in a deep saucepan.
2. Add the thoroughly rinsed and drained chickpeas, then enough water to cover everything well.
3. Cook for 20 minutes, until the potato is soft.
4. In a separate bowl, mix 3 tablespoons of soy sauce with 2 tablespoons of Ménage à Trois – Emozioneolio extra virgin olive oil.
5. Add this dressing to the soup.
6. Finally serve with toasted bread topped with our uncooked extra virgin olive oil.

The pairings shown are those of the original recipe. For the oils currently available, see Our oils.