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:

1. Preheat the oven to 350 degrees F. 
2. In a large saucepan, mix together the onion, fennel, and 3 Tbsp. olive oil, and sauté on medium heat for about 4 minutes.
3. Add the carrot and celery and continue to cook for 4 more minutes, stirring occasionally, until just softened.
4. Add the tomato paste and stir for 1 minute, then add the white wine vinegar.
5. 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.
6. 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.
7. 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.
8. Add in the toasted bread, stir well, and cook for another 5 minutes. Taste for salt and pepper.
9. 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.