Baby Bella Mushroom, Tomato and Bean Soup
Serves 4-6
Ingredients
- 1 15.5- ounce can chickpeas garbanzo beans, with their liquid
- 4 tablespoons extra-virgin olive oil
- 2 pounds mushrooms cleaned, and thinly sliced
- 2 large shallots chopped
- 5 garlic cloves chopped
- Leaves from 2 sprigs fresh thyme chopped
- Leaves from 2 sprigs fresh flat-leaf parsley chopped, plus more for garnish if desired
- 1 28- ounce can tomatoes chopped with their juices
- 3 tablespoons tomato paste
- 1 tablespoon chili powder
- 4 cups water plus additional if needed
- Sea salt and freshly ground black pepper
Instructions
- Carefully, puree the chickpeas in a food processor or blender for approximately 1 minute. Add the puree to a small bowl. Set aside.
- Heat the olive oil in a large pot over medium-high heat. Add the mushrooms, shallots and garlic, and season with salt and pepper. Cook for about 8-10 minutes. Add the pureed chickpeas, tomato paste, chili powder, thyme, parsley and water, stirring. Season with salt and pepper and bring to a boil. Lower the heat, partially cover, and gently simmer for 1 1/2 hours, adding more water and seasoning if necessary.
- Transfer to a soup tureen or divide the soup into individual bowls. Sprinkle a little fresh parsley over the top, if desired. Serve immediately.
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