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August 30, 2004
Grano and Chickpea Soup with Parmesan-Herb Topping
1 tablespoon olive oil
2 1/4 cups chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
2 tablespoons tomato paste
3/4 cup dry white wine
1 1/2 quarts water
1 cup grano
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh basil
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 garlic clove, minced
1 tablespoon extravirgin olive oil
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add onion, celery, and 2 garlic cloves; sauté 5 minutes. Reduce heat to medium, and cook 5 minutes or until lightly browned, stirring frequently. Stir in tomato paste. Add wine; cook 2 minutes, stirring frequently. Add water, grano, salt, and pepper. Cover and simmer 30 minutes. Add 1 teaspoon basil, chickpeas, and tomatoes. Cook 5 minutes or until thoroughly heated.
Combine the cheese, parsley, 2 tablespoons basil, and 1 garlic clove. Ladle 1 1/3 cups soup into each of 6 bowls. Drizzle each serving with 1/2 teaspoon extravirgin olive oil; top each serving with about 2 tablespoons cheese mixture. Yield: 6 servings.
Yield: 6 servings
CALORIES 291 (26% from fat); FAT 8.4g (sat 2.2g, mono 4.5g, poly 1.1g); PROTEIN 11.1g; CARB 40.6g; FIBER 6.2g; CHOL 6mg; IRON 2.5mg; SODIUM 751mg; CALC 165mg
Posted by carcharhinid at August 30, 2004 10:11 PM