Tomato soup with chickpeas and bacon
Description
The recipe won't take much time. Tomato soups are very popular in the cuisines of southern France and Italy. Ripe tomatoes and sun-warmed herbs—basil, parsley, oregano—make these soups fragrant and delicious. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Soak the chickpeas overnight in cold water. Then cover with fresh water and cook until tender. Drain in a colander and dry. Peel the onion and dice it. Do the same with the garlic.
- 2
Step 2
Fry the bacon in oil and remove it onto a paper towel.
- 3
Step 3
Place the onion and garlic in a frying pan and sauté until soft. Sprinkle with chili flakes and paprika, and heat for a few more minutes.
- 4
Step 4
Add tomato paste to the onion and heat through.
- 5
Step 5
Place the sliced tomatoes, add basil and Italian herbs, simmer for about 15 minutes over medium heat.
- 6
Step 6
Bring a liter of chicken broth to a boil and add the contents of the skillet. Add the toasted bread pieces (I used homemade croutons) and spinach, then simmer for 10 minutes over the lowest heat.
- 7
Step 7
Season the soup with salt and pepper to taste and blend until smooth.
- 8
Step 8
Return the soup to the stove, add the chickpeas and bacon, heat for about 3 minutes. Cover the pot tightly with a lid and let it steep for about 10 minutes.
- 9
Step 9
Serve the soup hot, generously sprinkled with chopped parsley and, if desired, grated Parmesan.