Roman Soup
We loved this soup! Especially the kids. I'll make it more often)
Ingredients for Roman Soup:
- Carrots - 2 pcs
- Onions - 1 pc
- Petiole celery - 2 pcs
- Garlic - 2 clove
- Rosemary (dry) - 1 teaspoon
- Brisket (smoked) - 100 g
- Chickpeas (boiled) - 400 g
- Black pepper (mixed pepper)
- Salt (to taste)
- Pasta / Pasta - 1 glass
- Tomatoes in their own juice - 200 g
How to cook romaine soup step by step with photos
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We will need boiled chickpeas. Soak them in plenty of cold water beforehand - they will "soak" all the. Rinse it in a few waters before use. |
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Prepare vegetable broth: in boiling water - about 2 liters. - Place chopped carrots, celery and onion. Cook until carrots are tender. |
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Cut into slices a brisket. Grill it in a dry pan with finely chopped garlic and rosemary. The flavor is magical! |
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In the pan we put the tomatoes, peeled and chopped. I use Pomito from PARMALAT. |
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Put boiled chickpeas in the pan with brisket, spices and tomatoes. Cook the mix for about 20 minutes. Pour the contents of the pan into the vegetable broth. Cook everything together for about 15 minutes, season with salt and pepper to taste. Add about a cup of small pasta and simmer until the soup is ready. Before serving, you can sprinkle chopped greens. I add a red bell bell pepper. |
Salt, Garlic, Onions, Brisket, Rosemary, Vegetable, Black Peppers, Pasta, Celery, Tomatoes in Own Juice, Chickpeas, Broths and Soups, Hot Soups
