Chickpea Pancetta And Winter Vegetable Soup Recipes

Steps:

• Heat a splash of olive oil in saucepan over high heat.
• Cook pancetta 3 - 4 minutes.
• Add leek and cook till soft.
• Add carrot, potato, chickpeas and stock.
• Bring to the boil, season, simmer 15 minutes till potato is cooked.
• Serve with sprinkled parsley and parmesan.

Steps:

• Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
• Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.
• Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups vegetable stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
• Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.

Steps:

• Heat oil in a large saucepan on med-high heat.
• Sauté onion until translucent.
• Add garlic, apple, parsnip, squash, carrot and sweet potato. Sauté for approximately 5 minutes.
• Add vegetable stock and bring to a boil.
• Reduce heat and simmer for approx 30 minutes, (or until vegetables are tender) Stirring occasionally.
• Let cool slightly, puree and enjoy!