Vegetable and Legume Soup
Mediterranean vegetable and legume soup: nourishing, frugal and seasonal. Learn why pairing chickpeas with vegetables makes it so complete.
55 min
Mediterránea
4 servings
The story behind
Garden and pantry come together in a single pot here: chickpeas, broad beans and peas alongside carrot, potato and whatever vegetables the season offers. More than a fixed recipe, this soup reflects a habit shared across the Mediterranean basin, where rural households have long stretched dried legumes with fresh vegetables to make meals that are nourishing and cheap. It is everyday food, built to use what the season gives and waste nothing. There is real nutritional wisdom in the mix, too. Pairing legumes with grains or vegetables complements their amino acids, yielding a more complete plant protein, a balance these cuisines arrived at by instinct long before anyone had the vocabulary for it. Technique mostly comes down to timing. Add the legumes and firm vegetables like carrot and potato early, and the tender ones, such as broad beans and peas, near the end so they keep their shape. A starting sofrito of onion in good olive oil lays down the savory base the whole soup rests on.
Instructions
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1In a large pot, pour the vegetable broth and bring to a boil.
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2Add the carrots and potato; cook over medium heat for 15 minutes.
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3Stir in the chickpeas, fava beans, and peas to achieve the vibrant mix seen in the photo.
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4Cook for an additional 10-15 minutes until all vegetables are tender but retain their shape.
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5Adjust seasoning with salt and pepper.
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6Serve hot in a bowl and sprinkle fresh chopped parsley on top as a finishing touch.
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