Italian Tomato and Chickpea Soup

🥘 Ingredients

• butter
  2 tbsp
• carrots (halved lengthwise and thinly sliced)
  2 medium
• celery (diced)
  2 stalks
• chickpeas (drained and rinsed)
  15 oz
• ciabatta bread (halved horizontally)
  1 roll
• crushed tomatoes
  14 oz
• garlic (minced)
  3 cloves
• italian seasoning
  1 tbsp
• olive oil
  1 tbsp
• parmesan cheese
  ½ cup
• scallions (trimmed and thinly sliced)
  3 stalks
• veggie stock concentrate
  1 unit
• yellow onion (halved, peeled, and diced)
  1 medium

🍳 Cookware

• large pot
• baking sheet
• small bowl
• bowls

1. 

   1

   carrots celery yellow onion garlic scallions ciabatta bread italian seasoning crushed tomatoes veggie stock concentrate chickpeas parmesan cheese olive oil butter

   carrots: 2 medium (halved lengthwise and thinly sliced), celery: 2 stalks (diced), yellow onion: 1 medium (halved, peeled, and diced), garlic: 3 cloves (minced), scallions: 3 stalks (trimmed and thinly sliced), ciabatta bread: 1 roll (halved horizontally), italian seasoning: 1 tbsp, crushed tomatoes: 14 oz, veggie stock concentrate: 1 unit, chickpeas: 15 oz (drained and rinsed), parmesan cheese: ½ cup, olive oil: 1 tbsp, butter: 2 tbsp
2. 

   2

   Wash and dry all produce. Halve and peel carrots lengthwise, then thinly slice crosswise. Dice celery. Halve, peel, and dice onion. Mince garlic. Trim and thinly slice scallions, separating whites from greens. Halve ciabatta bread horizontally.
3. 

   3

   Heat olive oil in a large pot over medium-high heat. Add carrots, celery, onion, scallion whites, half the garlic, and half the italian seasoning. Season with salt and pepper. Cook, stirring, until slightly softened ⏱️ 3 minutes .
4. 

   4

   Stir chickpeas, crushed tomatoes, veggie stock concentrate, and 1½ cups water into the pot. Bring to a boil, then reduce to a simmer. Cook until veggies are softened ⏱️ 15 minutes . Turn off heat and season to taste with salt and pepper.
5. 

   5

   Preheat oven to 425°F. Place ciabatta bread on a baking sheet . Toast in oven until crispy ⏱️ 3 minutes .
6. 

   6

   While ciabatta toasts, combine butter and remaining garlic in a small bowl . Cover with plastic wrap and microwave until melted ⏱️ 15 seconds . Once toasted, brush ciabatta with garlic butter and sprinkle with half the parmesan cheese. Return to oven until cheese melts ⏱️ 1 minute .
7. 7

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