Hearty, nourishing, and easy to prepare, this soup is the ultimate comfort food when temperatures drop below zero.
Préparation - 1 h
Serves 4 to 6
- Goccia di Sole extra-virgin olive oil
- 1 leek
- 95 g cubed pancetta
- 2 cloves garlic, minced
- 2 diced celery stalks
- 2 medium carrots, diced
- 540 ml (1 can) of canned chickpeas, drained and rinsed
- 1 sprig rosemary
- 2 bay leaves
- 796 mL (1 can) Favuzzi Italian diced tomatoes
- 1 L (4 cups) vegetable stock
- 30 ml (2 tbsp.) Favuzzi dried Italian black truffle flakes
- 30 ml (2 tbsp.) Favuzzi mushrooms and truffles puree
- Favuzzi Sea salt with Bologna herbs, to taste
- Pepper to taste
- Heat a drizzle of olive oil in a large saucepan. First, sauté the leeks and pancetta for about 5 minutes, then add the garlic, celery and carrots.
- Continue cooking for 5 minutes. Stir in the chickpeas and a pinch of salt and cook for 2 more minutes.
- Add the rosemary, bay leaves, diced tomatoes and the vegetable broth and bring to a boil. When the mixture boils, reduce heat and simmer uncovered for 30 minutes.
- Once cooked, remove the rosemary and bay leaves, and pour half the soup in a blender for pureeing. A hand blender can also be used to puree half of the soup. Pour the pureed soup into the other half and mix well to obtain a more uniform texture while keeping some delicious pieces of pancetta and vegetables.
- Add the mushrooms and truffles purée and dried truffles. Season to taste.
- Serve the hot soup with toast. Drizzle each serving with Goccia Di Sole extra-virgin olive oil- its pronounced aromas and flavors will harmonize perfectly with this dish, and its peppery taste will warm you up even more! The bread can also be served as croutons, topped witht the mushroom and truffle puree.
Note: Keep the larger pieces of truffles to add them to the bowl of the center before serving.