A hearty soup with colorful diced vegetables, chickpeas, and a splash of dry white wine.
Ingredients
- Vegetable broth – 800 ml
- Onion – 1
- Zucchini – 1
- Black pepper – a pinch
- Cumin – a pinch
- Olive oil – 4 tablespoons
- Yellow bell pepper – 1
- Cherry tomatoes – 200 g
- Fresh rosemary – 8 g
- Salt – a pinch
- White wine – 125 ml
- Potatoes – 500 g
- Canned chickpeas – 240 g
- Sugar snap peas – 150 g
- Garlic cloves – 2
- Ciabatta bread – 120 g
Preparation
Peel the potatoes, clean the zucchini and bell pepper, remove the seeds from the bell pepper, and dice everything. Finely chop the onion and garlic. Sauté the prepared ingredients for 2 minutes in 2 tablespoons of heated olive oil. Add the wine, broth, and bring to a boil. Wash and dry the rosemary sprig, then add it to the pot. Season with salt, black pepper, and cumin, cover, and simmer for 10 minutes.
Drain, rinse, and drain the chickpeas. Blanch the tomatoes in boiling water, drain, rinse under cold water, and peel. Cut the sugar snap peas in half. Add the chickpeas to the soup and cook for 5 minutes. Then add the sugar snap peas and tomatoes and cook for another 3 minutes. Season to taste, remove the rosemary sprig.
Toast the ciabatta slices in a toaster or oven. Drizzle with the remaining olive oil, sprinkle with salt, and serve with the soup.
