Tuscan tomato bread soup with chickpeas

Ingredients

For 1 serving

• Cooked chickpeas150 g
• Whole wheat bread50 g
• Tomatoes250 g
• Garlic1 clove
• Basil6 g
• Vegetable broth200 g
• Extra virgin olive oil1 tablespoon
• Chili pepper0.3
• Saltto taste

Contains: gluten, celery,

In season: June – September

Method

1. Wash the tomatoes and cut them into pieces, removing the stalk end; crush the garlic, slice the chilli and break the wholemeal bread into small pieces; drain the chickpeas. Heat the vegetable stock.
2. Heat the oil in a saucepan over medium-low heat and fry the garlic and chilli for a minute, until the garlic is just golden; add the tomatoes, salt and cook for 10 minutes over medium heat, crushing them with the spoon, until they've broken down into a sauce.
3. Add the chickpeas and hot stock and cook for 10 minutes over medium-low heat.
4. Add the bread and let it soften for 5 minutes over low heat, stirring often, until it falls apart and the soup is thick and creamy; season with salt.
5. Off the heat add the torn basil and serve with a drizzle of raw oil.