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Baby Bella Mushroom, Tomato and Bean Soup

Serves 4-6
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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.