This light flavorful soup is one my very favorites for Fall.
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 sweet potato, peeled and diced
16-ounce can diced tomatoes
1 cup tomato sauce
1/4 cup red wine
2 bay leaves
2 teaspoons Italian herb seasoning
1 cup canned chickpeas
1 cup frozen peas, thawed
2 tablespoons fresh parsley, chopped
salt and freshly ground black pepper to taste
In a large pot, heat the oil over medium-low heat. Add the onion and sauce until translucent, about 5 minutes. Add the garlic and continue to saute until both are golden. Add the carrots, celery and sweet potato. Add just enough chicken stock to cover the ingredients. Stir in the tomatoes, tomato sauce, wine, bay leaves and Italian seasoning. Bring to a boil, then cover and lower the heat to simmer. Cook for 20 to 25 minutes, or until the vegetables are just tender.
Add the chickpeas, peas and parsley, season with salt and pepper. Simmer another 20 to 25 minutes.
Recipe adapted from The Morning News, October 2006