L'arte Savory Chick Pea Soup & L'arte EVOO
INGREDIENTS:
For the Soup:
PREPARATION:
1. Saute the onions and garlic in the olive oil until soft, about 10 minutes.
2. Add the drained chick peas, chicken broth and thyme.
3. Simmer for about 30 minutes, until everything is quite soft.
4. While soup is cooking, prepare the vegetables to top the soup with.
5. Use a saucepan, add olive oil and wait until it is pretty hot.
6. Throw in veggies and brown on both sides, if veggies are too undercooked, add a little chicken broth to steam them until they are at desired consistency, then be sure all the liquid has evaporated.
7. Add the 2 tablespoons of L'arte 4-Year IGP. Cook at a good temperature tossing around veggies until balsamic has evaporated and sticks to the veggies.
8. Remove veggies saucepan from heat.
9. Take soup and process in a blender or food processor until pureed.
10. Taste soup and add salt and pepper to taste.
Serve in a bowl, add some of the veggies on top, finish with a swirl of L'arte "Nuovo" EVOO and a swirl of the L'arte 4-Year IGP.
Enjoy!!!
For the Soup:
- 2 large yellow onions, chopped
- 4 large cloves of garlic, quartered
- 3 cans of chick peas, drained
- 32 oz. chicken broth (or so, can use less and add water)
- 1 teaspoon of fresh thyme, leaves taken off stem
- Salt and pepper to taste
- 1 tablespoon L'arte EVOO
- The veggie to top the Soup with:
- Veggie of your choice, we like to use baby kale but we have also used asparagus spears
- 2 teaspoons L'arte EVOO
- 2 tablespoons L'arte 4-Year IGP
PREPARATION:
1. Saute the onions and garlic in the olive oil until soft, about 10 minutes.
2. Add the drained chick peas, chicken broth and thyme.
3. Simmer for about 30 minutes, until everything is quite soft.
4. While soup is cooking, prepare the vegetables to top the soup with.
5. Use a saucepan, add olive oil and wait until it is pretty hot.
6. Throw in veggies and brown on both sides, if veggies are too undercooked, add a little chicken broth to steam them until they are at desired consistency, then be sure all the liquid has evaporated.
7. Add the 2 tablespoons of L'arte 4-Year IGP. Cook at a good temperature tossing around veggies until balsamic has evaporated and sticks to the veggies.
8. Remove veggies saucepan from heat.
9. Take soup and process in a blender or food processor until pureed.
10. Taste soup and add salt and pepper to taste.
Serve in a bowl, add some of the veggies on top, finish with a swirl of L'arte "Nuovo" EVOO and a swirl of the L'arte 4-Year IGP.
Enjoy!!!