Grano and Chickpea Soup with Parmesan-Herb Topping

  • 1 tbsp. olive oil
  • 2 1/4 cups chopped onion
  • 1/2 cup chopped celery
  • 2 garlic cloves (minced)
  • 2 tbsp. tomato paste
  • 3/4 cup dry white wine
  • 1 1/2 quarts water
  • 1 cup Grano or pearled wheat
  • 1 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1 tsp. chopped fresh basil
  • 1 (15 1/2 oz.) can chickpeas (garbanzo beans) (drained)
  • 1 (14.5 oz.) can diced tomatoes (undrained)
  • 1/2 (2 oz.) cup grated fresh Parmesan cheese
  • 2 tbsp. chopped fresh parsley
  • 2 tbsp. chopped fresh basil
  • 1 garlic clove (minced)
  • 1 tbsp. extra virgin olive oil
  1. Heat 1 Tbsp. olive oil in a large Dutch oven over medium-high heat. Add onion, celery and 2 garlic cloves; saute 5 minutes. Reduce heat to medium and cook 5 minutes or until lightly browned, stirring frequently. Stir in tomato paste. Add wine; cook 2 minutes, stirring frequently. Add water, Grano, salt and pepper. Cover and simmer 30 minutes. Add 1 tsp. basil, chickpeas and tomatoes. Cook 5 minutes or until thoroughly heated.
  2. Combine cheese, parsley, 2 Tbsp. basil and 1 garlic clove. Ladle 1 1/3 cups soup into each of 6 bowls. Drizzle each serving with 1/2 tsp. extra virgin olive oil, top each with about 2 Tbsp. cheese mixture.