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From the Ligurian gastronomic tradition a very tasty and nutritious soup, perfect for facing the coldest days. 


Put the chickpeas in cold water the evening before and then throw the water, soften the dried mushrooms in hot water and keep the liquid instead.
Fry the onion with celery and carrot possibly in a crock pot with extra virgin olive oil and when they are golden, add the tomato puree and mushrooms for 15 minutes adding a little 'soaking water. Cut the chard and add to the sauté. Finally pour the chickpeas and cook for about 30 minutes. Serve hot.
At the end of cooking, before serving add a little extra virgin olive oil


  • dried chickpeas
  • chard
  • onion
  • dried mushrooms
  • celery
  • carrot
  • rosemary
  • garlic
  • tomato
  • extra virgin olive oil
  • salt
  • pepper

Typical product: