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Cooking with my soul: Supa Toscana de naut (Tuscan Chickpea Soup)

Cooking with my soul

16 feb. 2011

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

  • 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.

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