CHEF JEFF — ONE BYTE AT A TIME: Chickpea SoupThis hearty Italian soup is really a meal in itself.
By: Herald Staff Report,
This hearty Italian soup is really a meal in itself.
3 teaspoons olive oil, divided use
1 cup sliced celery
1 medium-size leek, white only, sliced (about 1 cup)
3 cups drained canned diced tomatoes
1½ cups rinsed and drained canned chickpeas
1½ cups fat-free, low-sodium chicken broth
1½ cups water
¼ cup acini pepe or orzo pasta
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
Heat 2 teaspoons olive oil in large saucepan over medium-high heat. Add celery and leek. Saute 3 minutes. Add tomatoes. Cook 1 minute. Add chickpeas, broth, water and acini pepe. Bring to a slow boil. Cook 10 minutes, uncovered, stirring occasionally. Add remaining 1 teaspoon olive oil and salt and pepper to taste. Serve in large soup bowls. Sprinkle the parsley and Parmesan cheese on top.
Yield: Serves 2.
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