Chickpea soup

April 24, 2017

serves 4

INGEDIENTS

  • 1 large onion sliced thin
  • 1 medium fennel sliced
  • olive oil
  • 1 large carrot, cut lengthwise and sliced
  • 3 celery stalks sliced
  • 1 TBs tomato past
  • 1 C white wine
  • one 14 oz can Italian plum tomatoes (or 24 oz marazano tomatoes – reduce broth to ~ 3½ C)
  • 1 TB chopped oregano
  • 2 TB chopped parsley
  • 1 TB thyme
  • 2 bay leaves
  • 4 ½ C broth
  • 2½C cooked chickpeas (canned or fresh cooked)
  • 4 TBs pesto
  • optional: fresh basil leaves; 2 large slices stale sourdough bread broken into pieces, drizzle olive oil, bake 10 min)

DIRECTIONS

  • In large pot on medium heat, sauté sliced onion & fennel in 3 TBs oil 4 mins.  Add sliced carrots & celery cook 4 min more. Stir in 1 TB tomato paste, add 1C white wine and cook 1-2 min.
  • Add canned tomatoes with juice, herbs, broth & salt & pepper. Bring to boil, reduce heat to simmer, cover, cook 30 min.
  • 10 min before serve soup, crush some of chickpeas, add to soup, simmer 5 min. Add toasted bread, cook 5 min more.
  • Ladle soup into bowls, spoon pesto in center & drizzle with olive oil.

serves 4-6

whisk  together:

  • 1 TB Dijon mustard
  • 1 tsp honey
  • 2 TB apple cider vinegar
  • 2 TB walnut oil
  • salt & pepper

or

  • 1 TB Dijon mustard
  • 2 tsp honey
  • 4 TB apple cider vinegar
  • 2 TB walnut oil