COURGETTES, GREEN BEANS AND CHICKPEAS SOUP

Easy, quick but so good! During spring and summer, basil can be used as a substitute for marjoram. If using dried chickpeas, leave to soak for one night and, once drained, put them in a pot with water (for 250 g chickpeas, about 700 ml of water) and bring to boil, partially cover and cook for 2-3 hours. Canned legumes are a great solution, as in this case, for a quick soup.

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Serves 4

750 ml vegetable stock

400 g courgettes, chopped roughly

300 g green beans, cut into 3-4 cm pieces

250 g can chickpeas, drained

100 g onion, finely chopped

4 tbsp extra-virgin olive oil

1 tbsp marjoram,  finely chopped

salt and pepper

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Method

1 Heat the oil in a medium pan and stir the onion for 2 minutes. Add the green beans, toss well, and let flavour for 5 minutes until sizzling at the edges.  Add the courgettes and the boiling stock, then simmer gently for 15 minutes.

2 After 10 minutes, add the chickpeas and finish cooking.

3 Scatter with the marjoram and season with salt and pepper.

4 Serve with crudo extra-virgin olive oil.

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