Italian Tomato and Chickpea Soup

🥘 Ingredients

• butter
  4 tbsp
• carrots
  2 unit
• celery
  6 unit
• chickpeas
  26.8 oz
• ciabatta bread
  4 unit
• crushed tomatoes
  27.52 oz
• garlic
  4 clove
• italian seasoning
  2 tbsp
• olive oil
  4 tsp
• parmesan cheese
  ½ cup
• pepper
• salt
• scallions
  4 unit
• veggie stock concentrate
  2 unit
• yellow onion
  2 unit

🍳 Cookware

• large pot
• baking sheet
• small bowl

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Peel and halve carrots lengthwise; thinly slice crosswise into half-moons. Dice celery . Halve, peel, and dice yellow onion . Mince or grate garlic . Trim, then thinly slice scallions , separating whites from greens. Halve ciabatta bread .

   carrots: 2 unit, celery: 6 unit, yellow onion: 2 unit, garlic: 4 clove, scallions: 4 unit, ciabatta bread: 2 unit
2. 

   2

   Heat a large drizzle of olive oil in a large pot over medium-high heat. Add carrot, celery, onion, scallion whites, half the garlic, and half the italian seasoning . Season with salt and pepper . Cook, stirring, until slightly softened, ⏱️ 4 minutes .

   olive oil: 4 tsp, italian seasoning: 2 tbsp, salt, pepper
3. 

   3

   Stir chickpeas , crushed tomatoes , veggie stock concentrate , and 1½ cups water into pot. Bring to a boil, then reduce to a simmer. Cook until veggies have softened, ⏱️ 15 minutes . Turn off heat; season with salt and pepper (to taste).

   chickpeas: 26.8 oz, crushed tomatoes: 27.52 oz, veggie stock concentrate: 2 unit, salt, pepper
4. 

   4

   Place ciabatta bread on a baking sheet . Toast in oven until crispy, ⏱️ 5 minutes .

   ciabatta bread: 2 unit
5. 

   5

   While ciabatta toasts, combine half the butter and remaining garlic in a small bowl . Cover with plastic wrap and microwave until melted, ⏱️ 30 seconds . Once ciabatta is toasted, brush with garlic butter and sprinkle with half the parmesan cheese . Return to oven until cheese is melted, ⏱️ 1 minute .

   butter: 4 tbsp, parmesan cheese: ½ cup
6. 

   6

   Divide soup between bowls. Sprinkle with scallion greens and remaining parmesan. Serve with garlic bread on the side.