Hearty Peasant Soup

Hearty Peasant Soup (Adapted from Body and Soul)

2 tablespoons olive oil
3/4 cup finely chopped onion
4 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 cups vegetable broth
2 cups water
2 14.5 ounce cans fire-roasted diced tomatoes
2 14.5 ounce cans chickpeas, rinsed and drained
16 ounces broccoli rabe, cut crosswise 1" thick and washed well, blanched if desired
4 thick slices rustic bread, toasted
salt and fresh ground pepper to taste

In a large saucepan, heat oil over medium heat. Add onions with a sprinkling of salt and pepper to taste - cook until softened, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute.

Stir in tomato paste and vinegar - cook until slightly darkened, 2 to 3 minutes.

Pour in vegetable broth, water, tomatoes, chickpeas and broccoli rabe - bring to a boil, reduce and simmer until broccoli rabe is tender, about 8 minutes. Taste the mixture and season with salt and pepper if needed - add a splash of balsamic vinegar, if desired, as well.

Place a piece of toasted bread into the bowls and portion the soup on top.

Makes 4 servings.

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