Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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tuscan chickpea soup

This is my quick and easy version of this traditional Tuscan soup. This soup uses canned chickpeas instead of soaking dried beans overnight but either would work perfectly in this recipe.

1 slice pancetta
1 tablespoon extra virgin olive oil, plus extra for drizzling
1/4 small onion, diced
1/2 small celery stalk, diced
1/2 small carrot, diced
Salt, to taste
Freshly ground black pepper
1 clove garlic, finely minced
1/2 15-ounce can chickpeas, rinsed and drained
1 teaspoon fresh thyme
1 bay leaf
1-1 1/4 cups low-sodium vegetable stock
1/4 cup fresh breadcrumbs, roughly chopped

1. Preheat oven to 425°F.
2. Place pancetta in freezer for 10 minutes (this makes it easier to dice). Finely dice and set aside.
3. In a medium saucepan, heat olive oil over medium heat. Add pancetta and cook until crispy and browned. Add onion, celery and carrot and season with salt and pepper. Cook until vegetables are softened, about 7-10 minutes. Add garlic and cook for another 1-2 minutes. Add chickpeas, thyme, bay leaf and 1 cup stock and simmer for about 15-20 minutes, until chickpeas are softened. Transfer mixture to a blender and purée until smooth (add more stock if mixture is too thick). Return to saucepan and keep warm.
4. In the meantime, place breadcrumbs on a baking sheet and cook until lightly browned and toasted.
5. Ladle soup into a serving bowl and top with breadcrumbs. Drizzle with additional olive oil and serve warm.

Serves 1.

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