Grano and Chickpea Soup with Parmesan-Herb Topping
You can never have too many soup recipes, so give Grano and Chickpea Soup with Parmesan-Herb Topping a try. This recipe makes 6 servings with 222 calories, 9g of protein, and 9g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free diet. A mixture of onion, grano, parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Autumn.
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat.
Add onion, celery, and 2 garlic cloves; saut 5 minutes. Reduce heat to medium, and cook 5 minutes or until lightly browned, stirring frequently. Stir in tomato paste.
Add wine; cook 2 minutes, stirring frequently.
Add water, grano, salt, and pepper. Cover and simmer 30 minutes.
Add 1 teaspoon basil, chickpeas, and tomatoes. Cook 5 minutes or until thoroughly heated.
Combine the cheese, parsley, 2 tablespoons basil, and 1 garlic clove. Ladle 1 1/3 cups soup into each of 6 bowls.
Drizzle each serving with 1/2 teaspoon extravirgin olive oil; top each serving with about 2 tablespoons cheese mixture.