Ingredients:
- 1 large onion, sliced
- 1 medium fennel bulb, sliced
- ½ cup olive oil
- 1 large carrot, peeled and sliced in 1/2-inch half moons
- 3 each celery stalks, sliced in ½ inch pieces
- 1 Tbsp. tomato paste
- 3 Tbsp. white wine vinegar
- 14 oz. tomatoes (canned or frozen)
- 1 Tbsp. fresh oregano, chopped
- 2 Tbsp. fresh parsley, chopped
- 1 Tbsp. fresh thyme
- 2 each bay leaves
- 2 tsp. sugar
- 5 1/2 cups vegetable stock
- 1 Tbsp. salt
- 1 tsp. black pepper
- 2 large slices stale sourdough bread (crust removed)
- 2 ½ cups freshly cooked chickpeas (or canned)
To serve: 4 Tbsp. basil pesto and handful of shredded basil leaves
Make it:
- Preheat the oven to 350 degrees F.
- In a large saucepan, mix together the onion, fennel, and 3 Tbsp. olive oil, and sauté on medium heat for about 4 minutes.
- Add the carrot and celery and continue to cook for 4 more minutes, stirring occasionally, until just softened.
- Add the tomato paste and stir for 1 minute, then add the white wine vinegar.
- Pour in the tomatoes with their juices, herbs, sugar, vegetable stock, and salt and pepper. Bring to a boil, then cover and leave to simmer on low for at least 15-30 minutes.
- In the meantime, break the bread into rough chunks with your hands. Toss with 2 Tbsp. olive oil and a sprinkle of salt, and arrange in one layer on a baking pan. Bake for 10 minutes, or until totally dry. Remove from the oven and set aside.
- About 10 minutes before serving the soup, place the chickpeas in a bowl and crush them a little so that some are still left whole. Add the chickpeas to the soup and simmer for 5 more minutes.
- Add in the toasted bread, stir well, and cook for another 5 minutes. Taste for salt and pepper.
- When ready to serve, spoon some pesto in the center of each bowl of soup, drizzle with olive oil, and garnish generously with freshly shredded basil.