Tomato, Fennel and Chickpea Soup with Garlic Toasts

 

Extra virgin olive oil

3 cloves fresh garlic, peeled, left whole

½ red onion, diced

1/3 fennel bulb, diced

2 cups diced tomatoes

2 cups spring or filtered water

2 T. white miso

½ cup cooked or canned chickpeas

2 stalks basil, leaves removed, shredded

Garlic Toasts

4 slices whole grain baguette

Extra virgin olive oil

2 fresh garlic cloves, peeled, halved

Sea salt

 

In a medium soup pot, place a small amount of oil and the whole garlic cloves over medium heat. When the garlic begins to sizzle, remove the cloves and stir in diced onion and a pinch of salt. Sauté until translucent, about 1 minute. Stir in fennel, tomatoes and water; cover and bring to a boil. Reduce heat to low and simmer until fennel is quite soft, about 10-15 minutes. Make the garlic toasts. Place a small amount of olive oil in the bottom of a skillet. Rub the halved garlic cloves on the bread slices. Lay the bread in the skillet over medium heat and sprinkle lightly with salt. Cook, turning once, until the edges of the bread slices are golden brown. Using an immersion blender or standard blender, puree the soup until smooth. Return to the pot and remove a small amount of hot broth. Puree the miso and stir back into soup with chickpeas. Simmer for 1-2 minutes more (to heat chickpeas). Serve garnished with fresh basil and a drizzle of olive oil.