Chickpea Tomato SOup

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.