7

share on

Chickpea soup, clams and porcini mushrooms

ingredients

servings

1

Vongole

150 oz

Porri

1 half

Pomodori arancioni

30 oz

Aglio

1 half wedge

Funghi porcini

50 oz

Farina integrale

1 cup

Olio extravergine di oliva

3 spoons

Ceci

40 oz

Zuppe from Italia

Chickpea soup, clams and porcini mushrooms

Chickpea soup, clams and porcini mushrooms

with gluten with shellfish source of B vitamins high in iron high in potassium high in phosphorus with good fats

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chickpea soup, clams and porcini mushrooms

A soup with unique flavors, the sea and the earth in a dish.

Chickpea soup, clams and porcini mushrooms step 1

step 1

Wash the clams under cold running water, after opening them in a covered pot for 7-8 minutes flavoring with garlic and two tomatoes. When they all open, remove their shells from them.

Chickpea soup, clams and porcini mushrooms step 2

step 2

Place the shelled clams in a small bowl, now you can prepare the rest of the ingredients for the soup. Chop the leek and sauté with the oil in the pot previously used with the remaining garlic and tomato.

Chickpea soup, clams and porcini mushrooms step 3

step 3

Clean porcini well, flour them with salt and pepper and fry them with oil until they are crisp. Meanwhile, place the shelled clams in the saucepan with the leek and tomatoes in half.

Chickpea soup, clams and porcini mushrooms step 4

step 4

Add the chickpeas (pre-cooked or already soaked in the evening before) in the pot with the clams and the leek and add a little vegetable stock. When the chickpeas are ready, serve with porcini mushrooms on the surface.

Loading pic