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Chickpea and rosemary soup

Chickpea and rosemary soup

Scented, tasty and nutritious, the chickpea and rosemary soup is a truly healthy dinner. Rosemary is a precious source of antioxidants, useful to strengthen the body and to counteract the aging processes, chickpeas provide unsaturated fatty acids that protect the heart, vitamins, such as A and E, and mineral salts, such as potassium and magnesium, as well as fibers for the proper intestinal functioning. The pasta is wholegrain and therefore helps to keep blood sugar under control, in short, the chickpea and rosemary soup is truly a source of health!


2 cans of cooked chickpeas, possibly organic
150 grams of short whole-wheat pasta
1 clove of garlic
1 sprig of rosemary
1 carrot
1 small onion
Extra virgin olive oil
In a saucepan, pour 1.5 liters of water, the clove of garlic without removing the peel, 1 sprig of rosemary, the well washed and chopped carrot and the whole onion. Cook over low heat until the carrot is cooked. Filter the broth and leave the vegetables aside, you can use them to prepare a tasty salad dressed with a little mustard, extra virgin olive oil and sea salt. To give the broth more flavor you can add a bouillon cube, perhaps prepared by yourself, you can find the recipe in the video blog section. Separately, in another pan cook the chickpeas together with their cooking liquid, a drizzle of extra virgin olive oil and the sprig of rosemary until the liquid has reduced. Pour in the broth and bring to a boil. Pour the pasta and continue to cook according to the times indicated on the package. Remove the sprig of rosemary but take a few needles to pour in the soup and serve.
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