Grano and Chickpea Soup with Parmesan-Herb Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Grano, polished durum wheat, is new to the United States (to find out more about it, visit ). The grain stays pleasantly chewy after cooking-a nice contrast to soft chickpeas. If you have trouble finding grano, substitute wheat berries that have been soaked overnight or pearled barley. Ingredients:
1 tablespoon olive oil |
2 1/4 cups chopped onion |
1/2 cup chopped celery |
2 garlic cloves, minced |
2 tablespoons tomato paste |
3/4 cup dry white wine |
1 1/2 quarts water |
1 cup grano |
1 teaspoon sea salt |
1/2 teaspoon freshly ground black pepper |
1 teaspoon chopped fresh basil |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained |
1 (14.5-ounce) can diced tomatoes, undrained |
1/2 cup (2 ounces) grated fresh parmesan cheese |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh basil |
1 garlic clove, minced |
1 tablespoon extravirgin olive oil |
Directions:
1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add onion, celery, and 2 garlic cloves; sauté 5 minutes. Reduce heat to medium, and cook 5 minutes or until lightly browned, stirring frequently. Stir in tomato paste. Add wine; cook 2 minutes, stirring frequently. Add water, grano, salt, and pepper. Cover and simmer 30 minutes. Add 1 teaspoon basil, chickpeas, and tomatoes. Cook 5 minutes or until thoroughly heated.
2. Combine the cheese, parsley, 2 tablespoons basil, and 1 garlic clove. Ladle 1 1/3 cups soup into each of 6 bowls. Drizzle each serving with 1/2 teaspoon extravirgin olive oil; top each serving with about 2 tablespoons cheese mixture. Yield: 6 servings.
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