Chickpea Soup

Name: Chickpea Soup
Yield: Serves 4 to 6 as a main course
Cuisine: Europe, Italian
Ingredients: 1/2 , baguette or long Italian loaf (6 to 8 ounces), cut into 1/2-inch-thick slices; 1 large, garlic clove, peeled; 1/4-1/2 cup, extra virgin olive oil; , Salt and ground black pepper; 1 , medium carrot, halved lengthwise; 1 medium, celery stalk; 4 sprigs, fresh parsley; 4 sprigs, fresh thyme; 2 sprigs, fresh oregano; 1/2 pound, dried chickpeas (about 1 cup), soaked at least 8 hours or overnight in abundant water, drained, and rinsed; 1 , medium onion, halved from pole to pole; 1 head, garlic, top third cut off and discarded, loose outer skins removed and discarded; 1/2 teaspoon, hot red pepper flakes; 2 , bay leaves; 1 , Parmesan cheese rind, about 4 by 2 inches; 1 teaspoon, salt; 3 tablespoons, extra virgin olive oil, plus more for drizzling over bowls of soup; 1 , medium onion, diced small; 1 medium, fennel bulb (about 1/2 pound), feathery tops and stalks discarded, bulb diced small; 1 , medium carrot, diced small; 4 large cloves, garlic, sliced thin; 2 , anchovy fillets, minced; 1 (14.5-ounce) can, diced tomatoes, drained; 1 (2 by 2-inch) piece, orange rind, cleaned of all pith; 2 tablespoons, minced fresh parsley leaves; , Salt and ground black pepper; 1 cup, Parmesan cheese, freshly grated

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Beans
Soups

This humble southern Italian soup was born of frugality but is rich and robust with taste and texture. We set out to develop a recipe that, like traditional recipes, transformed economical ingredients into a hearty, satisfying soup to remember.

SERVES 4 to 6 as a main course

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