Grano and Chickpea Soup with Parmesan-Herb Topping

Name: Grano and Chickpea Soup with Parmesan-Herb Topping
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 439 grams chickpeas (garbanzo beans), drained; 411 grams diced tomatoes, undrained; 118 milliliters chopped celery; 177 milliliters dry white wine; 1 Tbsp extravirgin olive oil; 1 teaspoon chopped fresh basil; 2 Tbsps chopped fresh basil; 2 Tbsps chopped fresh parsley; 1 garlic clove, minced; 2 garlic cloves, minced; 1 Tbsp olive oil; 532 milliliters chopped onion; 57 grams 1/2 cup grated fresh Parmesan cheese; 1 teaspoon sea salt; 2 Tbsps tomato paste; 1 liters water; 237 milliliters grano

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.

Instructions

Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Whole Garlic Cloves