Chickpea fennel soup with basil pesto

A meal in a soup! Filling and hearty, this tomato based chickpea fennel soup will leave you wanting more.



For the basil pesto:


  1. In a large pot over high heat, add olive oil, onions, sage, thyme and cook for 3 minutes.
  2. Add fennel, chickpeas, carrots, celery, and cook for another 3 minutes.
  3. Add oregano, parsley, paprika and white wine, and cook for 2 minutes.
  4. Finally, add canned tomatoes, bay leaves, vegetable broth and bring to a boil. Lower the heat to low, cover and simmer for 30 minutes. Season with salt and pepper and serve with a dollop of basil pesto.

For the basil pesto:

  1. In a blender, add garlic, olive oil and basil. Blend until smooth. Put the mixture in a bowl, add parmesan and mix well.
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