Potato Soup with Chickpeas

Ingredients

• 250 g Potatoes
• 1 onion
• 100 g smoked bacon
• 2 tbsp olive oil
• 1 l vegetable broth
• 2 sprigs Rosemary
• 280 g chickpeas (canned)
• 200 g small pasta noodles
• Salt
• pepper (ground)
• grated parmesan (for serving)

Instructions

1. 1.

   Peel, wash, and dice the potatoes. Peel and finely chop the onion. Dice the bacon and brown it with the onions in hot oil in a large pot.

2. 2.

   Add the broth, rinse the rosemary, remove the stems, and add to the soup. Simmer gently for about 15 minutes. Rinse the chickpeas and cook with the soup for another 5 minutes.

3. 3.

   Add the pasta and cook until al dente. Season with salt and pepper, then serve topped with grated parmesan.