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    Chickpea, Tomato & Bread Soup

    May 26, 2013

    This delicious recipe from Yotam Ottolenghi’s vegetarian cookbook Plenty is a take on the Tuscan ribollita. Somewhere between a soup and a vegetable stew, it is a warming and filling meal in a bowl after which you don’t need much… maybe just a comfy little pillow to rest your head on! Gather  1 large onion, sliced 1 medium fennel bulb, sliced 5 tablespoons olive oil plus more for drizzle over finished soup 1 large carrot, peeled, cut in half lengthways and sliced 3 celery sticks, sliced 1…

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