Ingredients:
1.5 Large Brown Onions, chopped
1 Medium Fennel Bulb, sliced
1 Large Carrot, finely sliced
4 Celery Sticks, finely sliced
2 Potatoes, chopped into 1cm cubes
1 tbsp Tomato Purée
250ml White Wine
400g Can Chopped Tomatoes
1 tbsp Dried Oregano
1 tbsp Dried Parsley
1 tbsp Dried Thyme
2 Bay Leaves
1 tbsp Sugar
1.5 Litre Vegetable Stock
2 x 400g Canned Chickpeas, drained and rinsed
Olive Oil
Salt and Black Pepper, to taste

To Serve:
4 tbsp Basil Pesto (your favorite brand)

Instructions
1. Sauté the Aromatics: Heat 4 tbsp olive oil in a large saucepan over medium heat. Add the chopped onions and fennel, and sauté for about 4 minutes. Add the carrot and celery, stirring occasionally, and continue to sauté until softened. Stir in the tomato purée and cook for an additional minute.

2. Deglaze and Simmer: Pour in the white wine and simmer for 2-3 minutes, allowing the alcohol to evaporate.

3. Build the Soup Base: Add the canned tomatoes with their juices, herbs, sugar, vegetable stock, and chopped potatoes. Season with salt and pepper. Bring the soup to a boil, then reduce heat, cover, and simmer gently for about 30 minutes.

4. Incorporate the Chickpeas: Stir in the drained and rinsed chickpeas and cook for an additional 10 minutes.

5. Season and Serve: Taste the soup and adjust seasonings with salt and pepper as needed. Ladle the hot soup into bowls. Top each bowl with a dollop of pesto, a drizzle of olive oil, and a sprinkle of parmesan cheese (all optional).

Serve with a crusty loaf of bread for a complete and comforting meal.

Tip:
I use Roza’s Traditional Pesto as my go-to store bought pesto!