Chestnut, Chickpea And Golden Beet Soup Recipe

Name: Chestnut, Chickpea And Golden Beet Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 garlic cloves, smashed; 1 medium onion, diced; 1/2 cup dry white wine; 1/2 cup parsley, chopped; 3 sprigs marjoram, leaves only; 1 can of chickpeas, drained; 1 pound golden beets, cooked, peeled and diced; 1 quart broth (I used low-sodium vegetable, use whatever you like); 1 teaspoon salt, plus more to taste; fresh ground pepper, to taste

Servings: persons

1/4 cup olive oil
2 garlic cloves, smashed
1 medium onion, diced
1/2 cup dry white wine
1/2 cup parsley, chopped
3 sprigs marjoram, leaves only
1 can of chickpeas, drained
1 pound golden beets, cooked, peeled and diced
1 quart broth (I used low-sodium vegetable, use whatever you like)
1 teaspoon salt, plus more to taste
fresh ground pepper, to taste

1
["Heat a large heavy pot over medium heat, and add the oil. Once glistening, toss in smashed garlic cloves and allow to get golden, less than a minute. Watch them so they don't scorch.", "Add in diced onion and saute until translucent. Toss in a generous pinch of salt, stir.", "Add in the wine and let reduce by half. Stir in your parsley and marjoram, and cook for a minute more.", "Add chestnuts, chickpeas and a large pinch of salt. Continue to cook to heat everything through, about 2 minutes. Add in vegetable broth and beets, and bring to a simmer. Taste for salt and pepper. Depending on your broth and the chickpeas you're using, the amount of salt you'll need will vary; I added about a generous teaspoon. If you're worried about over-salting then I suggest you follow Samin Nosrat's recommendation: add slowly and taste after each addition, until you taste what she refers to as the ""zing!"" of a well-seasoned dish."]

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup olive oil, 2 garlic cloves, smashed, 1 medium onion, diced, 1/2 cup dry white wine, and more.

Yes, Chestnut, Chickpea And Golden Beet Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chestnut, Chickpea And Golden Beet Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions