RCI-VG.004.0801.001

Chickpea, Tomato and Bread Soup

Name: Chickpea, Tomato and Bread Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion (sliced); 1 medium fennel bulb (sliced); 1 unit about 120 ml olive oil; 1 large carrot (peeled, cut in half lengthways and sliced); 3 unit celery sticks (sliced); 1 tbsp tomato purée; 250 ml white wine; 400 g tinned Italian plum tomatoes; 1 tbsp chopped oregano; 2 tbsp chopped parsley; 1 tbsp thyme leaves; 2 unit bay leaves; 2 tsp caster sugar; 1 unit litre vegetable stock; 1 unit salt and black pepper; 160 g stale sourdough bread (crust removed); 400 g cooked chickpeas; 4 tbsp basil pesto (ideally homemade); 1 unit handful shredded basil leaves

This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in [http://www

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

onion
sliced
1 large
fennel bulb
sliced
1 medium
about 120 ml olive oil
1 unit
carrot
peeled, cut in half lengthways and sliced
1 large
celery sticks
sliced
3 unit
tomato purée
1 tbsp
white wine
250 ml
tinned Italian plum tomatoes
400 g
chopped oregano
1 tbsp
chopped parsley
2 tbsp
thyme leaves
1 tbsp
bay leaves
2 unit
caster sugar
2 tsp
litre vegetable stock
1 unit
salt and black pepper
1 unit
stale sourdough bread (crust removed)
160 g
cooked chickpeas
400 g
basil pesto (ideally homemade)
4 tbsp
handful shredded basil leaves
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Chickpea, Tomato and Bread Soup

Ingredients

Method

What Makes This Variant Distinct