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I was first introduced to this hearty, wintery soup in old town Todi in Umbria. This chickpea and chestnut soup is served in the region in winter time, when chestnuts are available. As with most traditional Umbrian cuisines, this soup uses only a few ingredients, always local, always in season. Just chickpeas, chestnuts, a little garlic and tomato paste, and some fresh olive oil is all it takes to make one of...