Tomato soup with chickpeas and bacon
Even in hot summers, there are cool days when you want something warming, to be sure about the rest of the seasons ... Our recipe for tomato soup is perfect for the autumn-winter season.
Ingredients
Servings 6- 1 liter chicken broth
- 120 g bacon
- 1 kg tomatoes
- 2 cans of 400 g canned chickpeas
- 50 g baby spinach
- 1 medium onion
- 5 garlic cloves
- 1 large bunch of basil
- 5 sprigs of parsley
- 2 tbsp. l. tomato paste
- 3 slices of toasted white bread
- a pinch of chili pepper flakes
- 2 tsp dried italian herb blend
- parmesan for serving
- olive oil
- sugar
- salt, freshly ground black pepper
Cooking
Step 1
Peel the onion and cut into small cubes, chop the garlic. Cut the bacon into cubes. Place tomatoes for 2 minutes. in boiling water, then pour over with cold water, remove the skin. Cut the tomatoes into cubes.
Step 2
Heat olive oil in a saucepan, add bacon and fry until golden brown. Transfer the cooked bacon to paper towels with a slotted spoon and add the onion to the pot. Saute the onion for 3-5 minutes, until soft, then add the garlic and chili flakes and cook for 1 more minute, until fragrant. Put the tomato paste in the pan and fry, stirring, for another 1-2 minutes.
Step 3
Add the tomatoes and Italian herb mixture to the pot. Simmer over medium heat for 15 minutes.
Step 4
Pour the broth into the pot, add the basil leaves and bread, bring the soup to a boil, reduce the heat to a minimum and simmer for 20 minutes. Blend the soup in a blender until it becomes a smooth puree. Add salt, pepper and a pinch of sugar to the soup.
Step 5
Drain the chickpeas in a colander, rinse and add to the soup along with the bacon. Add finely chopped parsley and spinach. Place the pot of soup over medium heat and simmer for 3-5 minutes.
Step 6
Ladle the soup into bowls, drizzle with olive oil and sprinkle with parmesan.