Chickpea, Tomato and Bread Soup

Chickpea, Tomato and Bread Soup Recipe from Italy

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Chickpea, Tomato and Bread Soup is a hearty and flavorful dish that is perfect for a cozy night in. This soup combines the earthy flavors of chickpeas and tomatoes with the crunch of toasted bread, creating a satisfying and comforting meal.

History

This recipe has its roots in Italian cuisine, where bread soups have been a staple for centuries. The addition of chickpeas adds protein and texture to the dish, making it a filling and nutritious option for vegetarians and meat-eaters alike.

Ingredients

1 large onion, sliced
1 medium fennel bulb, sliced
about 120 ml olive oil
1 large carrot, peeled, cut in half lengthways and sliced
3 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 bay leaves
2 tsp caster sugar
1 liter vegetable stock
salt and black pepper
160 g stale sourdough bread (crust removed)
400 g cooked chickpeas
4 tbsp basil pesto (ideally homemade)
1 handful shredded basil leaves

How to prepare

Preheat the oven to 180°C / gas mark 4.
In a large pan, heat three tablespoons of oil over medium heat. Add the onion and fennel and sauté for four minutes.
Add the carrot and celery to the pan and cook for another four minutes, stirring occasionally.
Stir in the tomato purée and cook for a minute. Then, add the wine and let it bubble for a minute or two.
Add the tomatoes, herbs, sugar, and stock to the pan. Season with salt and pepper.
Bring the mixture to a boil, cover, and simmer gently for 30 minutes.
Meanwhile, break the bread into chunks and toss them with two tablespoons of oil and some salt. Spread the bread on a roasting tin.
Bake the bread for 10 minutes, or until it is thoroughly dry. Set it aside.
About 10 minutes before serving, put the chickpeas in a bowl and lightly crush them with a potato masher or the end of a rolling pin. Leave some chickpeas whole.
Add the crushed chickpeas to the soup and simmer for five minutes.
Next, add the toasted bread to the soup, stir, and cook for another five minutes.
Taste the soup and season with salt and pepper to your liking.
Ladle the hot soup into bowls.
In the center of each bowl, spoon some pesto. Drizzle with plenty of olive oil and garnish with shredded basil, if desired.

Variations

Add some diced zucchini or bell peppers for extra vegetables.
Use different herbs such as rosemary or sage for a different flavor profile.
Top the soup with grated Parmesan cheese for a cheesy finish.

Cooking Tips & Tricks

Make sure to toast the bread until it is thoroughly dry to prevent it from becoming soggy in the soup.

- Crushing some of the chickpeas adds a creamy texture to the soup, while leaving some whole adds a nice contrast in texture.

- Season the soup to your liking with salt and pepper, as the flavors will intensify as the soup simmers.

Serving Suggestions

Serve the Chickpea, Tomato and Bread Soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Sauté the vegetables until they are soft and fragrant before adding the liquids to build flavor.

- Simmer the soup gently to allow the flavors to meld together.

- Toast the bread separately to maintain its crunchiness in the soup.

Ingredient Substitutions

Use canned diced tomatoes instead of plum tomatoes.

- Substitute cannellini beans or lentils for the chickpeas.

- Use any type of bread you have on hand, such as whole wheat or multigrain.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish each bowl of soup with a drizzle of olive oil, a spoonful of pesto, and some shredded basil leaves for a beautiful presentation.

Pairing Recommendations

Pair Chickpea, Tomato and Bread Soup with a light and crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Chickpea, Tomato and Bread Soup contains approximately 350 calories.

Carbohydrates

Each serving of Chickpea, Tomato and Bread Soup contains approximately 45 grams of carbohydrates.

Fats

Each serving of Chickpea, Tomato and Bread Soup contains approximately 15 grams of fats.

Proteins

Each serving of Chickpea, Tomato and Bread Soup contains approximately 10 grams of proteins.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C, vitamin K, folate, and iron from the tomatoes, chickpeas, and herbs.

Alergens

This recipe contains gluten from the bread and nuts from the pesto. It may also contain traces of soy if using store-bought vegetable stock.

Summary

Chickpea, Tomato and Bread Soup is a nutritious and balanced meal that provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Chickpea, Tomato and Bread Soup is a delicious and nutritious dish that is perfect for a comforting meal. With a balance of carbohydrates, fats, proteins, and essential vitamins and minerals, this soup is a satisfying option for vegetarians and meat-eaters alike. Enjoy a bowl of this flavorful soup on a chilly evening for a cozy and satisfying dinner.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Chickpea, Tomato and Bread Soup. It was a cool autumn day, the leaves rustling in the breeze and a hint of wood smoke in the air. I was visiting my dear friend Maria, who lived on a small farm just outside of town. Maria was known for her delicious cooking, and I always looked forward to our meals together.

On this particular day, Maria invited me into her cozy kitchen and set about preparing a simple but hearty soup. As she chopped tomatoes, crushed garlic, and drained chickpeas, I watched in awe at her skilled hands. She moved with a grace and confidence that only comes from years of experience in the kitchen.

As the soup simmered on the stove, Maria reached into a basket and pulled out a loaf of crusty bread. She tore off chunks and added them to the pot, letting them soak up the flavorful broth. The aroma that filled the kitchen was intoxicating, a mix of garlic, tomatoes, and earthy chickpeas.

Finally, Maria ladled the soup into bowls and we sat down at her rustic wooden table to eat. The first spoonful was like a revelation - the tangy tomatoes, creamy chickpeas, and tender bread melded together in perfect harmony. It was a dish that was simple yet comforting, nourishing both body and soul.

I knew in that moment that I had to learn how to make this soup for myself. Maria graciously shared her recipe with me, explaining each step in detail and offering tips and tricks along the way. I scribbled down notes in my tattered recipe book, making sure not to miss a single detail.

Back at home, I gathered the ingredients and set to work recreating Maria's Chickpea, Tomato and Bread Soup. I chopped, stirred, and tasted, adjusting the seasoning until it matched the flavor of Maria's version. When I finally sat down to eat, I felt a sense of pride and accomplishment. I had successfully recreated a beloved recipe from a dear friend, and it tasted just as delicious as I remembered.

Over the years, I have made this soup countless times, tweaking the recipe here and there to suit my own tastes. I have shared it with friends and family, who have all marveled at its simplicity and depth of flavor. Each time I make it, I am transported back to that autumn day in Maria's kitchen, surrounded by warmth and friendship.

I have since learned that this recipe has roots in Mediterranean cuisine, where simple ingredients are combined to create dishes that are greater than the sum of their parts. Chickpeas are a staple in many Mediterranean countries, known for their versatility and nutritional value. Tomatoes add a bright acidity, while the bread acts as a thickener, giving the soup a hearty texture.

As I reflect on my journey with this recipe, I am reminded of the power of food to connect us to our past and to those we love. Cooking is a form of expression, a way to share a piece of ourselves with others. And in the case of this Chickpea, Tomato and Bread Soup, it is a reminder of the friendship and generosity of Maria, who opened her home and her heart to me that day.

So the next time you find yourself in need of comfort and nourishment, I urge you to try making this soup. Let the aroma fill your kitchen, and with each spoonful, savor the memories and the love that went into creating this simple but soul-satisfying dish.