Chickpea Fennel Soup Recipe

Chickpea Fennel Soup Recipe

Ingredients

Makes 4 servings

• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 medium fennel bulb with fronds, chopped
• 3 cups cooked or 2 (15.5-ounce) cans chickpeas, drained and rinsed
• 1 (14.5-ounce) can crushed tomatoes
• 5 cups vegetable broth or water
• 1 teaspoon ground fennel seed 1/4 teaspoon crushed red pepper Salt and freshly ground black pepper
• 1/2 cup orzo or other soup pasta

Method

1. In a large soup pot, heat the oil over medium heat
2. Add the onion, garlic and the fennel bulb, reserving the fronds
3. Cover and cook until the vegetables are softened, about 5 minutes
4. Add the chickpeas, tomatoes, broth, fennel seed and crushed red pepper
5. Season with salt and black pepper to taste
6. Bring to a boil, then reduce heat to low and simmer, uncovered, for 30 minutes
7. Stir in the orzo and 1/4 cup of the reserved fennel fronds and continue cooking until the orzo is tender, about 10 minutes
8. Ladle into bowls, garnish with the reserved fennel fronds and serve

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