CHEF JEFF -- ONE BYTE AT A TIME: Chickpea Soup

This hearty Italian soup is really a meal in itself.

Chickpea Soup

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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.