Description
A meal in a soup! Filling and hearty, this tomato based chickpea fennel soup will leave you wanting more.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 small onion (finely chopped)
- 1 tablespoon sage (finely chopped (optional))
- 1 teaspoon thyme (finely chopped)
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 14 ounce can chickpeas (rinsed and drained)
- 14.5 ounce can whole plum tomatoes
- 2 leaves bay
- 1 teaspoon paprika
- 1 bulb fennel (sliced into half moons)
- 2 carrots (chopped bite size)
- 2 stalks celery (chopped bite size)
- 1 cup white wine
- 4 cups vegetable broth
For the basil pesto:
- 1/4 cup extra virgin olive oil
- 15 leaves basil
- 2 cloves garlic
- 2 tablespoons freshly grated parmesan cheese
Instructions
- In a large pot over high heat, add olive oil, onions, sage, thyme and cook for 3 minutes.
- Add fennel, chickpeas, carrots, celery, and cook for another 3 minutes.
- Add oregano, parsley, paprika and white wine, and cook for 2 minutes.
- 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:
- In a blender, add garlic, olive oil and basil. Blend until smooth. Put the mixture in a bowl, add parmesan and mix well.
