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Spanish Peasant Soup | Sopa Campesina Recipe

Course Main Course, Soup
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 tbsp extra virgin olive oil 30 ml
  • 1/2 onion
  • 4 cloves garlic
  • 2 carrots
  • 2 stalks celery
  • 1 jar cooked chickpeas 570 grams / 20 ounces / 2 cups
  • 1/4 cup white wine 60 ml
  • 1/2 tsp dried thyme .50 grams
  • 4 cups vegetable broth 900 ml
  • 2 tbsp freshly chopped parsley 7.50 grams
  • 1 sprig fresh rosemary
  • sea salt & black pepper

Instructions

  1. Cut 2 peeled carrots into small 1/4 inch (.635 cm) thick pieces, cut 2 stalks of celery into small 1/4 inch (.635 cm) thick pieces, roughly dice 1/2 onion, thinly slice 4 cloves of garlic and drain 1 jar of cooked chickpeas (570 grams / 20 ounces / or 2 cups) into a sieve and rinse under cold running water

  2. Heat a stock pot with a medium-high heat and add in 2 tablespoons (30 ml) extra virgin olive oil, after 1 minute add in the diced onion, sliced garlic, chopped carrot & chopped celery and mix with the olive oil, after 3 minutes and the onion is translucent, add in 1/4 cup (60 ml) white wine and 1/2 tsp (.5 grams) dried thyme, mix and simmer for 2 minutes or until the wine has incorporated into the vegetables, then add in the drained chickpeas and season with sea salt & black pepper, gently mix together, then add in 4 cups (900 ml) vegetable broth, 1 tablespoon (3.75 grams) freshly chopped parsley and 1 sprig fresh rosemary, mix and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat

  3. After simmering for 20 to 25 minutes, the soup should be perfectly cooked and your kitchen filled with amazing aromas, remove the stock pot from the heat, transfer the soup into shallow bowls and sprinkle with freshly chopped parsley, enjoy!