Tomato-Fennel-Chickpea-Soup Recipe

Name: Tomato-Fennel-Chickpea-Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 6 carrots, roughly chopped; 3 medium onions, roughly chopped; 1 head of garlic (about 10 cloves), chopped; 6 celery stalks, chopped; 1 tablespoon dried oregano; 2 tablespoons fennel seeds, crushed; 3 fennel bulbs, white parts finely sliced, fronds finely chopped and reserved; 5 28-ounce cans whole peeled tomatoes, with their juice; 2 whole sprigs rosemary, tied with kitchen twine; 3 bay leaves; 7 cups cooked chickpeas (from 1 pound dried), cooking liquid reserved (may be made up to 2 days in advance); 1/2 cup red wine (optional); 2 tablespoons salt, plus more to taste; Freshly ground black pepper; 2 cups Creme Fraiche; Pesto, made with kale, parsley, and fennel fronds or with basil and pine nuts; Red pepper flakes, for serving; Amanda's Grilled Cheese Croutons

Servings: persons

4 tablespoons olive oil
6 carrots, roughly chopped
3 medium onions, roughly chopped
1 head of garlic (about 10 cloves), chopped
6 celery stalks, chopped
1 tablespoon dried oregano
2 tablespoons fennel seeds, crushed
3 fennel bulbs, white parts finely sliced, fronds finely chopped and reserved
5 28-ounce cans whole peeled tomatoes, with their juice
2 whole sprigs rosemary, tied with kitchen twine
3 bay leaves
7 cups cooked chickpeas (from 1 pound dried), cooking liquid reserved (may be made up to 2 days in advance)
1/2 cup red wine (optional)
2 tablespoons salt, plus more to taste
Freshly ground black pepper
2 cups Creme Fraiche
Pesto, made with kale, parsley, and fennel fronds or with basil and pine nuts
Red pepper flakes, for serving
Amanda's Grilled Cheese Croutons

1
In a stockpot, heat the oil and saute the carrots, onions, garlic, and celery for 7 minutes, or until soft.
2
Add the oregano, fennel seeds, and two thirds of the sliced fennel.
3
Cook over medium heat for about 10 minutes, until the fennel is soft.
4
Add the tomatoes, rosemary, bay leaves, 2 quarts of the chickpea cooking liquid, wine, if using, and the salt.
5
Bring to a boil, reduce the heat, and simmer for 40 minutes, loosely covered.
6
Remove the soup from
7
the heat and fish out the rosemary sprigs and bay leaves.
8
Puree the soup with an immersion blender until smooth.
9
Add the remaining sliced fennel and the chickpeas.
10
Simmer for 15 minutes, or until the fennel is tender but still crisp.
11
If the soup is too thick, add water as desired.
12
Season with salt and pepper.

1212

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 tablespoons olive oil, 6 carrots, roughly chopped, 3 medium onions, roughly chopped, 1 head of garlic (about 10 cloves), chopped, and more.

Yes, Tomato-Fennel-Chickpea-Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato-Fennel-Chickpea-Soup

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