Bean and Chestnut Soup with Vincotto

COOKING TIME: 40 Minutes


  • 3 cups of chicken stock, low sodium
  • 1 - 14oz Isola Garbanzo Beans
  • 1 1/4 cup dried chestnuts soaked overnight and drained
  • 2 clove garlic
  • Salt and Pepper
  • 2 tsp My Brothers Extra Virgin Olive Oil
  • 1 Cup of Fregula

Preparation Instructions

  1. Heat chicken stock till simmer add garbanzo beans, chestnuts, garlic, and vincotto.
  2. Cook for 20 minutes or until chestnuts have softened.
  3. Add Fregula and cook for 10 Minutes
  4. Add salt and pepper to taste. Add parsley and remove from heat.
  5. Finish off with My Brothers Extra Virgin Olive Oil and leave it to rest for a few minutes. Serve hot and add more pepper and olive oil if desired.

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