Vegetable soup

Name: Vegetable soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 150 g dried chickpeas; 1 l Vegetable broth (instant); 100 g streaky smoked bacon; 1 Onion; 2 Tomatoes; 1 (approx. 400 g) Perennial celery; 2 (200 g each) Tubers Fennel; 2 stem(s) flat leaf parsley; 2 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

150 g dried chickpeas
1 l Vegetable broth (instant)
100 g streaky smoked bacon
1 Onion
2 Tomatoes
1 (approx. 400 g) Perennial celery
2 (200 g each) Tubers Fennel
2 stem(s) flat leaf parsley
2 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Soak the chickpeas in cold water overnight. Then rinse and cook in boiling broth for about 45 minutes. In the meantime dice bacon finely. Peel and chop the onion. Wash, quarter and seed the tomatoes.
2
Cut the fruit flesh into small cubes. Clean and wash the celery and cut it into small pieces. Clean fennel and cut into strips. Wash and chop parsley. Heat oil in a pot. Brown bacon and onion in it. Stir in fennel, celery and tomato paste. Pour chickpeas and broth on top and cook for about 15 minutes. Stir in diced tomatoes and parsley.
3
Heat oil in a pot. Brown bacon and onion in it. Stir in fennel, celery and tomato paste. Pour chickpeas and broth on top and cook for about 15 minutes. Stir in diced tomatoes and parsley. Season to taste with salt and pepper and serve