CHICKPEAS AND RICE SOUP

Soup - Vegetarian/vegan - Lactose and gluten free

It's really quite cold these days (even though it's supposed to be for a short time) and soups are in order! Moreover: you can always enjoy it lukewarm or at room temperature, even in summertime. I do that quite often, since I love soups! Actually, I prepare more so I can freeze them and have them handy.

2 14-oz can Italian chickpeas (ceci), drained and rinsed
1 1/2 cup Italian carnaroli rice
1 cup Italian peeled San Marzano tomatoes, roughly chopped
1 small potato, diced
1 small onion, diced
4 sage leaves, 1 rosemary and 1 satureja sprigs
8-10 cups vegetable stock, hot
Italian extra virgin olive oil
Italian sea salt

Tie the herbs together. Set aside half of the chickpeas.

In a saucepan (with lid) pour 8 cups of the stock (keep warm the remaining ones); add potatoes, onions, San Marzano and the remaining chickpeas.

Bring to a boil then season with salt, if needed, and add the herbs; cook until vegetables are tender then remove the herbs, and set them aside.

Scoop out the vegetables and blend them with an immersion blender (or a regular one), with enough broth to obtain a smooth cream.

Bring the broth back to boil and add the reserved chickpeas, herbs and rice.

Cook until rice is almost "al dente" (about 15 minutes), then stir in the creamed vegetables. Remember to stir rice frequently.

Discard the herbs, then serve in individual bowls drizzled with Italian extra virgin olive oil.

This recipe serves 6-8

- You can use Italian farro, instead of rice; this way, though, it won't be gluten free.
- San Marzano tomatoes are the best peeled tomatoes (and the ones we carry have no salt - no "nothing" added!!!).
- If you like to have some chunks of tomatoes, either add them to the broth after having scooped out the veggies to blend or do the same as the chickpeas: half tomatoes right away and half after blending.
- This soup is great at room temperature; it can also be frozen, in order to have a good quick AND HEALTHY dinner.
- Satureja is a herb that smells like oregano... it is great to fight the chickpeas and beans (not so welcome) side effects ;-). Try to find it...
- You can use an Italian infused extra virgin olive oil, if you like, to add some extra flavor.
- It's vegetarian/vegan, lactose and gluten free!