Supa Toscana de naut (Tuscan Chickpea Soup)

Scroll down for English recipe

Ingrediente pentru 6 portii:

• 400 g naut, fiert
• 1 l supa clara de pui (poate fi de legume, de vita, sau chiar apa)
• 1 conserva mica (400 g) de rosii taiate
• 2 cepe, tocate
• 1 fir mic de praz, tocat
• 6 catei de usturoi, tocati
• 1/4 lingurita rozmarin praf
• 1 lingurita sare
• 1/2 lingurita piper negru, rasnit
• 2 linguri ulei de masline

Pentru servit

• otet balsamic
• parmezan, ras

Cum se face:

• Incalzeste uleiul si caleste putin ceapa, prazul si usturoiul (3-4 minute)

• Pune supa (a mea a fost direct din congelator, asa ca am asteptat sa se dezghete), rosiile, nautul si toate condimentele.

• Fierbe la foc mic pana ce toate legumele sunt fierte (20 minute)
• Scoate 6 linguri de naut din supa
• Pune restul de supa in blender si mixeaza pana devine o crema. 
• Fierbe la foc mic 5 minute
• Pentru a servi, pune in farfurie 1 lingura de naut, 2 polonice de crema si 1/4 de lingura de otet. Deasupra pune parmezan ras

English version

Adapted from Cooking Light, October 2001

Ingredients

• 2  tablespoons  olive oil
• 2  cups  finely chopped onion
• 6  garlic cloves, minced
• 4  cups clear chicken soup (it can be vegetable, beef, or water)
• 1/4 teaspoon dried rosemary, powder
• 1  teaspoon  salt
• 1/4  teaspoon  black pepper
• 3 cups cooked chickpeas
• 1  (14 1/2-ounce) can diced tomatoes, undrained
• 1  to 2 tablespoons balsamic vinegar
• 6  tablespoons  (1 1/2 ounces) grated fresh Parmesan cheese

Heat the olive oil in a pot over medium heat. Add onion and garlic, and cook for 4 minutes, stirring frequently. Stir in the soup (mine was directly from the freezer, so I had to wait to melt) and the next 5 ingredients (soup through tomatoes), and bring to a boil. Reduce heat, and simmer 20 minutes.

Reserve 6 tablespoons of chickpea. Place the rest of the soup in a blender or food processor, and process until smooth. Simmer 5 more minutes. To serve, spoon 1 1/2 cups soup into each bowl, add 1 tablespoon of reserved chickpeas and 1/4 of balsamic vinegar; sprinkle each serving with 1 tablespoon Parmesan cheese.