Chickpea Soup with Arugula |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Chickpeas add meaty body to a home-style vegetable soup; round out the flavors with a sprinkling of grated cheese. Ingredients:
1 large onion, finely chopped |
2 medium carrots, thinly sliced crosswise |
1 celery rib (from inner part of bunch), thinly sliced |
3 garlic cloves, finely chopped |
1 turkish or 1/2 california bay leaf |
1 teaspoon salt |
3 tablespoons olive oil |
1 tablespoon tomato paste |
2 cups reduced-sodium chicken broth (16 fluid ounces) |
2 cups water |
1 (19-ounce) can chickpeas (2 cups), rinsed and drained |
1/2 teaspoon black pepper |
5 ounces baby arugula (8 cups loosely packed) |
accompaniments: coarsely ground black pepper; finely grated parmigiano-reggiano |
Directions:
1. 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 teaspoon pepper, and remaining 1/2 teaspoon salt and simmer briskly, covered, until vegetables are tender, about 15 minutes.
2. Discard bay leaf. Transfer 1 cup soup to a blender and purée, then stir back into soup. Stir in arugula and remaining 1/4 teaspoon pepper and cook just until arugula is wilted, about 1 minute.
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