Tomato, Fennel and Chickpea Soup with Garlic Toasts

Name: Tomato, Fennel and Chickpea Soup with Garlic Toasts
Cuisine: Italian
Ingredients: Sea salt; 2 fresh garlic cloves, peeled, halved; 4 slices whole grain baguette; 2 stalks basil, leaves removed, shredded; ½ cup cooked or canned chickpeas; 2 tablespoons white miso; 2 cups spring or filtered water; 2 cups diced tomatoes; 2 cups spring or filtered water; ½ red onion, diced; ⅓ fennel bulb, diced; Extra virgin olive oil; 3 cloves fresh garlic, peeled, left whole

Preparation info

Makes
3-4
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

There’s something about a tomato-based soup with chickpeas that makes for the perfect first course, no matter the weather. Could it be the vitamin C and lycopene? Or the protein and grounding nature of chickpeas? Or maybe the peppery, digestive help from the fennel? Or maybe—just maybe—it’s simply Mother Nature at her best.

Ingredients

Soup

Extra virgin olive oil
3 cloves fresh garlic, peeled, left whole
½ red onion, diced
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Method

In a medium soup pot, place a small amount of oil and the whole garlic cloves over medium heat. When the garlic begins to sizzle, remove the cloves and stir in diced onion and a pinch of salt. Sauté until translucent, about 1 minute. Stir in fennel, tomatoes and water; cover and bring to a boil. Reduce heat to low and simmer until fennel is quite soft, about 10-15 minutes.

Make the garl