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BuffaloSpree.com's Recipe of the week: Tomato and Chickpea Soup


(serves 4-6)



1 onion, sliced
1 fennel bulb, sliced
2 Tbsp olive oil
2 carrots, peeled and cubed
2 stalks celery, sliced
1 Tbsp tomato paste
1 c white wine
15 oz. can stewed tomatoes
5 c stock, chicken or veggie
2 1/2 c canned chickpeas, rinsed and drained
1 Tbsp fresh thyme
2 Tbsp fresh parsley, chopped
2 cloves garlic, minced
Salt and pepper to taste



Sauté veggies in oil until softened, about 5 minutes. Stir in tomato paste and wine. Transfer to a pot with the stewed tomatoes, stock, garlic, thyme, parsley and seasonings. Simmer, covered for 1/2 hr.


Add chickpeas and simmer till heated through. Serve with crusty bread and a salad.


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