Chickpea Soup with Arugula

Ingredients

  • finely grated Parmigiano-Reggiano
  • 3 garlic cloves
  • 1 tablespoon tomato paste
  • 5 ounces baby arugula
  • coarsely ground black pepper
  • 1 (19-ounce) can chickpeas
  • 1 Turkish or 1/2 California bay leaf
  • + 8 more ingredients
    • 1 teaspoon salt
    • 3 tablespoons olive oil
    • 2 cups reduced-sodium chicken broth
    • ½ teaspoon black pepper
    • 1 large onion
    • 2 medium carrots
    • 2 cups water
    • 1 celery rib (from inner part of bunch)

Cook onion, carrots, celery, garlic, and bay leaf with 1/2 teaspoon salt in oil in a wide 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add broth, water, chickpeas, 1/4 t...

View full recipe at Epicurious

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