Veggie soup with chickpea, garlic croutons and basil pesto

This dish is something between soup and a veggie stew. In some way it remains Tuscan ribolitta.

I'm using garlic croutons instead of stale bread. Addition of home made basil pesto makes it more special. It is very comforting and filling, quite rustic. It will be perferct on a colder day, to warm you up from the inside.


Makes 3-4 servings

Ingredients
  • 1 large onion, cut in half -slices
  • 1 courgette, cut in half-slices
  • 1 carrot, cut in half- slices
  • 2 stalks celery, thinly sliced
  • 6 mushrooms, cut in quarters
  • 1 clove garlic (unpealed)
  • 750 ml stock (chicken or veggie)
  • 100 ml white, dry wine
  • 1 can (400g) tomatoes
  • 1 can (400g) chickpea, drained
  • 1 tsp dry thyme
  • 1 tsp dry oregano
  • 1/2-1 tsp sugar
  • 2 ciabatta
  • 2 tbsp fresh parsley
  • 2 tbsp small, basil leaves
  • basil pesto to serve
  • olive oil
  • salt, pepper to taste
Instructions
  1. Heat one tablespoon of olive oil in a big pot.

    Add onion, courgette, carrot and celery. Fry a few minutes until veggies soften a litte bit. Add mushrooms and stir everything.


    Pour wine and cook for about 2 minutes until the alcohol evaporates.


    Add tomatoes, stock, sugar and herbs (thyme, oregano, bay leaves)


    Reduce the heat and cook for about 20 minutes.


    Drain the chickpea. Mash some of it with mallet, leaving the rest of chickpea as it is. Add eveything to the pot and cook the soup for abother few minutes.


    Season with salt and pepper.


    Heat one tablespoon of oil on a big pan. Add garlic clove and fry it for a few minutes until the oil becomes fragrant. Remove the garlic from a  pan. Add ciabatta pieces and fry them for a few minutes. They need to be golden and crispy from each side. Remove from a pan.


    Pour the soup into serving bowls. Put a few croutons to each bowl, add some basil pesto and top it with parsley and small basil leaves.