Ingredients
- Chickpeas add meaty body to a home-style vegetable soup; round out the flavors with a sprinkling of grated cheese.
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 oz baby arugula (8 cups loosely packed)
ACCOMPANIMENTS: coarsely ground black pepper; finely grated Parmigiano-Reggiano
Description
Http://www.gourmet.com/recipes/2000s/2007/01/chickpea-soup-with-arugula
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