Monday, September 30, 2013
Chickpea and Tomato Soup
Servings: 6 Prep Time: 35 minutes
3 tbsp Doris Extra Virgin Olive Oil
3 oz. onions, chopped finely
2 oz. celery, chopped finely
2 oz. carrots, chopped finely
2 large garlic cloves, chopped finely
3 cups canned chickpeas, rinsed and drained
14 oz can plum tomatoes, undrained
3 cups Kitchen Basic vegetable stock
½ cup Cento Sundried Tomatoes in olive oil, blotted and chopped finely
1 tsp salt and ground black pepper or to taste
3 tbsp fresh basil leaves, chopped finely
Basil pesto or grated Reggiano Parmigiano to garnish
1. In a large pot, heat the oil on medium-high. Add the onions, celery, and carrots and sauté until lightly colored, about 4 to 5 minutes. Then add in the garlic and cook for 30 seconds.
2. Add 2 cups of the chickpeas, the plum tomatoes and half of the vegetable stock. Cover the pot, lower the heat and simmer for 15 minutes. Then put into electric blender and puree until smooth.
3. Put the soup back in the pot and stir in the remaining vegetable stock, chickpeas, sundried tomatoes and salt and pepper to taste. Bring soup to a simmer.
4. Add the basil and taste soup to adjust the seasonings. Serve with some pesto or sprinkle Reggiano Parmigiano if desired.