This can be a truly basic soup that could possibly be changed in numerous ways. You could add some pancetta even though making the soup or as a garnish when serving, you could add some rice or smaller shaped pasta to the soup as it simmers, or you could ladle the soup over a slice of crusty grilled country bread rubbed with garlic. I’m attempting to keep my lunches light and healthy this spring, so I basically served the soup with a sprinkling of fresh herbs on top. I discovered the beans seriously added texture and created a soup that was hearty enough to maintain you satisfied on it’s own. The flavors within the soup truly strengthen as it sits, so it’s a fantastic soup the day just before you strategy to serve it and let it sit inside the refrigerator overnight. Simply reheat just before serving!
3 Medium Sized Red Peppers, Cleaned & Roasted (See Below)
1 Medium Onion, Peeled & Finely Diced
2 Carrots, Trimmed, Peeled & Finely Diced
2 Cloves Garlic, Peeled & Minced
2 Cans Chickpeas (Garbanzo Beans – 15 Ounces Each) Drained
3 Tablespoons Olive Oil
4 Cups Chicken Or Vegetable Broth
1 Tablespoon Honey
Pinch Red Pepper Flakes (Optional)
Salt & Pepper To Taste
Extra Virgin Olive Oil
Cracked Black Pepper
Fresh Chopped Oregano or Thyme
To roast the peppers, preheat the broiler to high. Cut the peppers into quarters lengthwise, removing the core, membranes & seeds. Cover a baking sheet with aluminum foil and lay the peppers cut side up on the baking sheet. Place under the broiler and cook until the skin is blistered and slightly blackened. Remove the peppers from the baking sheet and place in a plastic bag and let sit until cool enough to handle. At this time, the skin should easily slide off the peppers. Coarsely chop the peppers.
In a heavy sauce pan heat the oil and cook the onion, carrots, and garlic until softened. Add the roasted peppers, broth, one can of chickpeas, honey, roasted red pepper flakes (if using) salt and pepper. Bring to a boil, then reduce the heat to a simmer and cook over low heat for 20 minutes. Taste, and adjust seasonings. Use a hand wand, or process the soup in batches in your food processor or blender, and puree until smooth. Add the remaining can of chickpeas, return the soup to the pot, and continue to cook for an additional 10 minutes.
Serve soup warm in individual bowls with a drizzle of extra virgin olive oil, a sprinkling of cracked black pepper, and a little chopped fresh herbs on leading.