This Chickpea, Tomato & Bread Soup is rich, delicious and so full of flavour! And it’s hearty enough to serve as a complete meal!
- 1 onion (sliced)
- 1 medium fennel bulb (sliced)
- 2 tbsp olive oil
- 1 in large carrot (cut half lengthwise, then chopped)
- 2 – 3 celery (chopped)
- 1 tbsp tomato paste
- 1 cup white wine
- 1 – 14 oz can diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tsp dried parsley
- 2 leaves bay
- 2 tsp sugar
- 1 L vegetable broth (about 4 1/2 cups)
- salt & fresh ground pepper to taste
- 2 slices large sourdough bread
- 1 – 19 oz can chickpeas (drained)
- basil pesto sauce
- leaves handful basil (shredded)
- Preheat your oven to 350 degrees.
- In a saucepan, saute the onion and fennel in 2 tbsp olive oil, over medium heat for about 4 minutes.
- Add the carrots and celery and cook for about 4 more minutes.
- Stir in the tomato paste until it coats the vegetables, then add the wine and let cook until bubbly, so just a couple minutes.
- Add the tomatoes and their juices, spices, sugar, vegetable stock and salt & pepper.
- Bring to a boil, then simmer for about 30 minutes.
- While the soup is simmering, it’s time to toast the bread. Remove the crusts from the bread, then tear the bread into about 1 inch chunks and toss them with 2 tbsp olive oil, and sprinkle with salt. Bake for about 10 minutes, or until the bread is dry and toasty. When the bread is done, remove from the oven and set aside.
- In a bowl gently mash the chickpeas using a potato masher. You want the chickpeas to only be slightly mashed, with some whole.
- After the soup has simmered for the 30 minutes, add the mashed chickpeas and bread and cook for about 5 more minutes.
- Serve with basil pesto and shredded fresh basil.