Chickpea, tomato and bread soup

soup · ⏱ 75 min · 4 portions · 65.0 g carbs / portion · vegan · allergens: gluten, milk, soy

v4 · rb0e705f985 20260727Z1751 3 tbsp olive oil 1 tbsp tomato purée 250 ml white wine 160 g sourdough bread 400 g chickpeas 4 tbsp basil pesto basil leaves to taste salt to taste black pepper to taste 🔥 preheat the oven to 180°C 🍳 ⏱ 4 min sauté the onion and fennel with some olive oil 🍳 ⏱ 4 min sauté the carrot and celery to soften 🍳 ⏱ 1 min stir in the tomato purée and cook ⏱ 1-2 min add the white wine and bubble 🍳 ⏱ 30 min add the tomatoes, herbs, sugar, vegetable stock and salt and pepper, then bring to the boil and simmer gently 🔥 ⏱ 10 min break the bread into rough chunks, toss with olive oil and some salt, then bake at 180°C until thoroughly dry 🍳 ⏱ 5 min crush the chickpeas a little and add them to the soup, then simmer 🍳 ⏱ 5 min stir in the toasted bread and cook 🌀 taste and add salt and pepper liberally to adjust the seasoning ladle the hot soup into bowls and spoon pesto in the centre 🍽 drizzle with olive oil and finish with freshly shredded basil leaves Chickpea Tomato Soup 🍲 1 piece onion 1 piece fennel 1 piece carrot 3 pieces celery 400 g italian plum tomatoes 1 tbsp oregano 2 tbsp parsley 1 tbsp thyme leaves 2 pieces bay leaf 2 tsp caster sugar 1 l vegetable stock onion, fennel carrot, celery tomato purée white wine salt black pepper chickpeas salt black pepper basil pesto basil leaves
http://flowcooking.food/en-us/recipe/263/chickpea-tomato-and-bread-soup/