CHICKPEA SOUP WITH ARUGULA

By BobD

Ingredients

• 4 SERVINGS
• 1 large onion, finely chopped
• 2 medium carrots, thinly sliced crosswise
• 1 celery rib (from inner part of bunch), thinly sliced
• 3 garlic cloves, finely chopped
• 1 Turkish or 1/2 California bay leaf
• 1 teaspoon salt
• 3 tablespoons olive oil
• 1 tablespoon tomato paste
• 2 cups reduced-sodium chicken broth (16 fluid ounces)
• 2 cups water
• 1 (19-ounce) can chickpeas (2 cups), rinsed and drained
• 1/2 teaspoon black pepper
• 5 oz baby arugula (8 cups loosely packed)
• ACCOMPANIMENTS: coarsely ground black pepper; finely grated Parmigiano-Reggiano

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Cook onion, carrots, celery, garlic, and bay leaf with 1/2 teaspoon salt in oil in a wide 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until vegetables are softened, about 5 minutes.

Stir in tomato paste and cook, stirring, 1 minute.

Add broth, water, chickpeas, 1/4 teaspoon pepper, and remaining 1/2 teaspoon salt and simmer briskly, covered, until vegetables are tender, about 15 minutes.

Discard bay leaf. Transfer 1 cup soup to a blender and puree then stir back into soup.

Stir in arugula and remaining 1/4 teaspoon pepper and cook just until arugula is wilted, about 1 minute.