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| INGREDIENTS |
| 1 tbsp. |
extra virgin olive oil |
| 1 |
small sweet onion, sliced |
| 1 |
leek, white and light green parts only, chopped |
| 2 tbsp. |
chopped garlic |
| 1/2 tsp. |
chopped fresh thyme or 1/4 teaspoon dried |
| 1 tbsp. |
sherry |
| |
freshly ground pepper to taste |
| 1-14 oz. |
can reduced-sodium beef broth |
| 1-8oz. |
can chickpeas, rinsed |
| 2 tbsp. |
minced fresh chives or scallion greens |
| 2 slices |
whole-wheat country bread, toasted |
| 1/3 cup |
shredded Gruyere or Fontina cheese |
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| RECIPE |
- Heat oil in a large saucepan over medium-high heat. Add onion, stir to coat and cover. Reduce heat to medium and cook, stirring often, until the onion is soft and starting to brown, 6-8 minutes. Add leek, garlic, and thyme and cook uncovered, stirring often until the leek begins to soften, 3-4 minutes.
- Add sherry and pepper. Increase heat to medium-high and cook, stirring until most of the liquid has evaporated, about 30 seconds. Stir in broth and chickpeas; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes. Remove from the heat and stir in chives (or scallion greens).
- Place bread in the bottom of 2 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately.
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| SERVING SUGGESTION |
SERVING SIZE:
1 1/2 cup
NUMBER OF SERVINGS:
2
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| NUTRITION FACTS |
| |
| Calories |
484 |
|
| Total Fat |
15 g |
|
| Sodium |
608 mg |
|
| Total Carbohydrates |
66 g |
|
| Fiber |
9 g |
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| Protein |
19 g |
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