Chickpea and potato soup with extra virgin olive oil

Chickpea and potato soup with extra virgin olive oil is a healthy, tasty, and natural first course, ideal for any occasion.

Chickpea soup is particularly protein-rich and is great for a light yet substantial lunch. Chickpeas, a source of protein and fiber, blend perfectly with potatoes, giving the soup a creamy and comforting texture. Enriched with fresh parsley and a drizzle of extra virgin olive oil, this soup becomes a complete and nutritious dish. Moreover, it is perfect to enjoy with bread and crostini, making it an even more satisfying meal.

 

To prepare this recipe, I used Corinna extra virgin olive oil.

Corinna extra virgin olive oil is a characterful oil with intense fruity notes of grass, artichoke, tomato, and almond. It is obtained from noble olive varieties typical of Tuscany, such as correggiolo and leccino, and produced in the olive grove located on the estate where grandmother Corinna was born—a woman with a strong and tenacious character, yet capable of transmitting infinite sweetness and love.

 

Corinna oil is a high-quality extra virgin olive oil that releases a sensation of enveloping smoothness and elegance in the mouth, with an elegant and structured profile. Its aroma offers great freshness and complexity with rich vegetal notes of freshly cut herbs, green tomatoes, cardoon, balsamic hints of thyme, pennyroyal, and wild fennel, as well as elegant floral and fruity scents of green apple, culminating in the notes of artichoke leaf and almond. On the palate, it is complex and extremely refined, with distinct vegetal notes evoking spring, rich hints of green tomato, cardoon, lettuce, and a persistent artichoke flavor. This is followed by an intense spicy note of black pepper.

 

Corinna oil is perfect for enhancing typical dishes of the Sienese Valdichiana, such as pappa al pomodoro, ribollita, and pici with breadcrumbs, but also for enriching bean and chickpea soups. Furthermore, it is an excellent base for gelato, to be enjoyed with berries and a basil reduction.

 

And now, let's discover how to prepare the chickpea and potato soup right away.