Chick Pea, Salami And Vegetable Soup ~ A very easy, tasty soup made with chick peas, salami cubes, vegetables and Arborio rice cooked in chicken broth.
Doesn’t this Chick Pea, Salami And Vegetable Soup sound like an interesting combination of ingredients? It’s loaded with flavour and it’s super quick and easy to make. This is one of those recipes I keep in mind when I know I’m going to have a busy day and not a lot of time to cook or when I’m not in the mood for doing a lot of cooking.
It’s also a complete meal in a bowl because the protein comes from the chick peas and the salami. I have to admit I love chick peas cooked up or cold in a salad. They are a very high protein legume, have a high amount of fibre and very little fat content.
I do prefer to buy better quality salami just for this soup so I will buy a chunk of it at the deli in the grocery store. I just have to hide it in the fridge so the family doesn’t eat it for a snack or their lunch before I can make the soup.
The vegetables include carrots and zucchini and the starch comes from Arborio rice. If you’re not familiar with Arborio rice it’s an Italian short grain rice used in risotto. It’s quite starchy so when cooked it creates a creamy texture. Adding the Arborio rice during the final stages of cooking will give this Chick Pea, Salami And Vegetable Soup a subtle creamy texture too. You can find it in the pasta aisle at the grocery store.
You might have to add a bit of water to the soup the following day if you end up having leftovers because it will be thicker. But it will make a great soup to have for lunch the next day and it freezes quite well for another meal at a later date.
Serve with some multigrain or whole wheat rolls and you have a very tasty easy and quick to prepare dinner in a bowl!
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Chick Pea, Salami And Vegetable Soup
- 2 teaspoons olive oil
- ½ cup onion, chopped
- 1 clove garlic, minced
- 1 cup carrots, finely chopped
- 1 cup zucchini, finely chopped
- 1-19 oz can chickpeas, drained
- 1 cup salami, cut into chunks
- 4-1/2 cups chicken broth
- 1 teaspoon dried basil
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup dry Arborio rice
- Parmesan cheese
- Sauté onion and garlic in olive oil in Dutch oven until tender.
- Add carrots, zucchini, chickpeas, salami, chicken broth, basil, rosemary, salt and pepper.
- Bring to a boil.
- Add Arborio rice and cook for another 20-25 minutes until rice is soft to the touch.
- Sprinkle each bowl with Parmesan cheese before serving.