Categories: Soup

Ingredients

• 2 tsp. olive oil
• 1/2 small onion, finely chopped
• 1/2 carrot, finely chopped
• 1 small rib celery, finely chopped
• 1 clove garlic, minced
• 3/4 cup canned chickpeas, rinsed and drained
• 1/2 cup canned chopped tomatoes
• 1 cup vegetable stock, divided use
• 3 sun-dried tomatoes, drained and patted dry, if using oil-packed, finely chopped
• 2 tsp. finely chopped fresh basil leaves
• Grated parmesan cheese, for garnish

Directions

1. In a medium-size saucepan, heat the oil over medium-high heat. Add the onion, carrot and celery, and sauté until limp and lightly colored, 4 to 5 minutes. Stir in the garlic and cook for 30 seconds. Add 1/2 cup of the chickpeas, all of the canned tomatoes and 1/2 cup of the stock. Cover, lower the heat, and simmer for 15 minutes. Scrape into an electric blender or use and emersion blender to puree until completely smooth.
2. Return the soup to the pan. Stir in the remaining 1/2 cup stock, the remaining 1/4 cup of the chickpeas and the sun-dried tomatoes and season with salt and pepper to taste. Bring the soup to a simmer, add the basil, and taste to adjust the seasonings.
3. After ladling into a bowl, sprinkle with parmesan cheese.

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