Chickpea Soup with Tomatoes and Croutons

Soups | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chickpea Soup with Tomatoes and Croutons

Ingredients

Onion - 1 piece
Fennel - 1 piece
Olive Oil - 4 fl oz
Carrot - 1 piece
Celery salt - 3 pieces
Dry White Wine - 8 fl oz
Passata Tomato Sauce - 1 tablespoon
Fresh basil leaves - 1 tablespoon
Baking Tomatoes - 14.1 oz
Chopped Sage Leaves - 2 tablespoons
Chopped Sage Leaves - 1 tablespoon
Bay leaf - 2 pieces
Sugar - 2 teaspoons
Chicken Broth - 1 qt
Stale Bread - 5.6 oz
Chickpea - 14.1 oz
Pesto - 4 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Fresh basil leaves - to taste

Step by Step guide

Step 1

Preheat the oven to 356°F. In a large saucepan, place the onion and fennel, add 3 tablespoons of olive oil, and sauté over medium heat for about 4 minutes. Add the chopped carrot and celery and continue to sauté for another 4 minutes, stirring until soft. Add the tomato paste, mix, and cook for 1 minute. Add the wine and let it simmer for a couple of minutes.

Step 2

Add the canned tomatoes along with their juice, herbs, sugar, vegetable broth, and a bit of salt and pepper. Bring to a boil, then cover and simmer on low heat for about 30 minutes.

Step 3

Tear the bread into small pieces by hand, removing the crusts first. Toss with 2 tablespoons of olive oil and a pinch of salt and spread on a baking sheet. Place in the oven for 10 minutes to dry out. Remove from the oven and set aside.

Step 4

About 10 minutes before serving the soup, place the chickpeas in a bowl and lightly mash them with a potato masher or the edge of a rolling pin; you should have a chunky mixture. Add the chickpeas to the soup and cook for 5 minutes. Then add the toasted bread, mix well, and cook for another 5 minutes. Taste the soup and add salt and pepper to taste.

Step 5

Ladle the soup into bowls. Place pesto in the center of each serving, drizzle with a generous amount of olive oil, and sprinkle with basil, if desired.