Tomato & Chickpea SoupEvery time I make this delicious Tuscan Tomato & Chickpea Soup at our restaurant, Sugo Trattoria, the kitchen fills with the aroma of rosemary and sage. Adding bacon is the great secret to making this perfect warm treat on a chilly fall day.


6 Slices of Bacon, chopped
1/2 Stick Butter
1 Yellow Onion, diced
1 Garlic Clove, minced
4 Sage Leaves, chopped
6 Tomatoes, diced
3 Cups Chickpeas (Garbanzos)
1 Cup Roasted Red Peppers
5 Cups Water
1 Rosemary Sprig
Salt & Pepper to taste

In a pot, saute bacon with butter until crisp. Add onions and garlic, saute until fragrant (approximately 3 minutes). Add sage, tomatoes, chickpeas, roasted red peppers, water & rosemary. Bring to a boil and simmer for 20 minutes. Put soup in a food processor or blender and coarsely puree. Add salt & pepper to taste. Top the chickpea soup with a rosemary sprig or whole chickpea

Serves 6

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