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CHICKPEA TOMATO SOUP

2 LARGE SLICES STALE SOURDOUGH
2 T OLIVE OIL
SALT

1 LARGE ONION, SLICED
1 MEDIUM FENNEL BULB, SLICED
3 T OLIVE OIL
1 LARGE CARROT, HALVED LENGTHWISE AND SLICED
3 STALKS CELERY, SLICED
1 T TOMATO PASTE
1 C WHITE WINE
14 OZ CRUSHED TOMATOES
1 T CHOPPED OREGANO
1 T CHOPPED PARSLEY
1 T THYME LEAVES
2 BAY LEAVES
2 TSP SUGAR
4 1/2 C STOCK
SALT AND PEPPER
1 CAN CHICKPEAS, RINSED

4 T BASIL PESTO
OLIVE OIL

REMOVE BREAD CRUSTS, BREAK INTO PIECES, TOSS IN OIL, SALT, AND ROAST AT 350° UNTIL DRY (~10 MINUTES).

SAUTÉ ONION AND FENNEL IN OIL ON MEDIUM FOR ABOUT 4 MINUTES.

ADD CARROT AND CELERY AND SAUTÉ FOR ANOTHER 4 MINUTES.

STIR IN TOMATO PASTE, THEN WINE, COOKING FOR A COUPLE MINUTES.

ADD TOMATOES AND HERBS, SUGAR, STOCK, AND SALT AND PEPPER TO TASTE. BRING TO BOIL, REDUCE HEAT, AND SIMMER FOR ABOUT 30 MINUTES.

CRUSH CHICKPEAS WITH A MASHER, LEAVING SOME WHOLE, AND ADD TO SOUP, SIMMERING FOR 5 MINUTES.

ADD BREAD, SIMMER ANOTHER 5 MINUTES.

SERVE SOUP WITH A NICE DOLLOP OF PESTO AND A DRIZZLE OF OLIVE OIL.