Serves4 to 6
- Active time:20 min
- Start to finish:40 min
January 2007
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
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2
medium carrots, thinly sliced crosswise
-
1
celery rib (from inner part of bunch), thinly sliced
-
3
garlic cloves, finely chopped
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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
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1
(19-ounce) can chickpeas (2 cups), rinsed and drained
-
1/2
teaspoon
black pepper
-
5
oz
baby arugula (8 cups loosely packed)
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Cook onion, carrots, celery, garlic, and bay leaf with 1/2 teaspoon salt in oil in a wide 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add broth, water, chickpeas, 1/4 teaspoon pepper, and remaining 1/2 teaspoon salt and simmer briskly, covered, until vegetables are tender, about 15 minutes.
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Discard bay leaf. Transfer 1 cup soup to a blender and purée, then stir back into soup. Stir in arugula and remaining 1/4 teaspoon pepper and cook just until arugula is wilted, about 1 minute.
