Olsson Recipes

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 paste
• 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.