Sometimes I play a little game where I take an old food magazine from my collection and I absolutely
have to find a recipe to use that day. It is on one of those occasions I came across a very simple soup.
I cannot believe the flavour that comes out of such few ingredients. So here it is.
2 tbsp olive oil
1 onion,diced
2 cloves garlic,crushed
1 small potato ,diced
1 stick celery ,diced
1 fennel bulb,finely diced
4 cups chicken or vegetable stock
chunk of parmesan, rind reserved
420g tin chickpeas or cannelini beans
Sea Salt
Heat the olive oil in a heavy based pan and fry the onion until soft, add the garlic halfway through. Then add one at a time, potato, carrot, celery ,fennel and the stock. Pop in the parmesan rind and simmer for 5-6 minutes. Add the chickpeas and cook for a further 5 minutes.
Season with salt and pepper to taste. Serve with a good shaving of parmesan.
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