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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. |