Recipe Chickpea, Mushroom And Tagliolini Soup

Ingredients:

200 gr of tagliolini, 500 gr of chickpeas, 1 porcino, 2 tablespoons of chopped onion, 2 tablespoons of minced carrot, 2 tablespoons of chopped celery, 1 sprig of rosemary, 1 tablespoon of tomato paste, extra virgin olive oil, salt.

Doses for: 2 persone realization time: 20 minutes

Recipe:

Let's start by frying the chopped carrot, celery and onion in hot oil. Then we add the boiled chickpeas with all their broth and mix. We add water to the pot if the chickpea should not suffice. We combine the tomato paste and a sprig of rosemary. In the meantime we cut the porcino that we will add later. Let's get the noodles to cook that in this case are fresh but also those from the supermarket are fine. Then remove some chickpeas from the pan and the rosemary sprig and whisk the rest. Then add the porcini mushrooms and add the salt. As soon as it starts boiling again, we can toss our tagliolini which, if they are fresh, will cook in 2-3 minutes. Once ready, serve and enjoy! Enjoy your meal!

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