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Chickpea, Tomato & Bread Soup

Chickpea, Tomato & Bread Soup

Chickpea, Tomato & Bread Soup is :

dairy free , lacto ovo vegetarian , vegan

Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 31 %


1 handful

basil leaves

bay leaves
19 oz

canned chickpeas
14 oz

canned tomatoes


2 tsp

dried parsley
1 tsp

dried thyme

fennel bulb
2 tbsp

olive oil

1 tsp


basil pesto

ground pepper
2 slices

sourdough bread
2 tsp

1 tbsp

tomato paste
4 - 1/2 cups

vegetable broth
1 cup

white wine


  1. Preheat your oven to 350 degrees.In a saucepan, saute the onion and fennel in 2 tbsp olive oil, over medium heat for about 4 minutes.

  2. Add the carrots and celery and cook for about 4 more minutes.Stir in the tomato paste until it coats the vegetables, then add the wine and let cook until bubbly, so just a couple minutes.

  3. Add the tomatoes and their juices, spices, sugar, vegetable stock and salt & pepper.Bring to a boil, then simmer for about 30 minutes.While the soup is simmering, it's time to toast the bread.

  4. Remove the crusts from the bread, then tear the bread into about 1 inch chunks and toss them with 2 tbsp olive oil, and sprinkle with salt.

  5. Bake for about 10 minutes, or until the bread is dry and toasty. When the bread is done, remove from the oven and set aside.In a bowl gently mash the chickpeas using a potato masher. You want the chickpeas to only be slightly mashed, with some whole.After the soup has simmered for the 30 minutes, add the mashed chickpeas and bread and cook for about 5 more minutes.

  6. Serve with basil pesto and shredded fresh basil.

Wine Pairing :