Tomato/Chickpea/Potato Soup.

After a few days of excessive fun, His Lordship and I returned to New York with a goal in mind: healthy eating. Actually, we called it severe detox, for the last thing we wanted to consume was fried things, beer, and more fried things.

So I made soup that was high in fiber (you’re welcome, Dr. Saha), and completely vegetarian (you’re welcome, non-meat eaters). And then we dressed Astor in his football finest and watch the Giants smash the Packers (sorry, Neal).

Soup’s on!

Tomato/Chickpea/Potato Soup
Serves 2-3

1 yellow onion, diced
1 large carrot, diced
2 celery stalks, diced
2 garlic cloves, minced
2 cups yukon gold potatoes, diced
1 can chickpeas, rinsed and drained
1 28 oz. can diced tomatoes in their juices
3 cups vegetable stock
salt & pepper
Extra-virgin olive oil

1. In heavy-bottomed sauce pot, add onion, carrot, celery (this, friends, is what we call mirepoix). Sweat for 10 minutes. Add garlic. Continue sweating for 10 more minutes.
2. Add potatoes, season with salt and pepper, sweat 10 more minutes.
3. Raise heat, add wine, scraping up any brown bits on the bottom of the pan.
4. Add chickpeas, tomatoes, and vegetable stock. Simmer for 20 minutes. Season to taste with salt and pepper.
4. When ready to serve, tear basil into pieces and stir into soup. If you’re a cheese whore like myself, add some fresh goat cheese to the top. 


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