Tomato Soup with Chickpeas and Bacon

Even in hot summer there are cool days when you want something warming, to be sure about the rest of the year ... Our recipe for tomato soup is perfect for the fall-winter season.

Ingredients

• 1 liter chicken broth
• 120 g bacon
• 1 kg of tomatoes
• 2 cans of 400 g canned chickpeas
• 50 g baby spinach
• 1 medium onion
• 5 cloves of garlic
• 1 large bunch of basil
• 5 sprigs of parsley
• 2 tbsp. l. tomato paste
• 3 slices toasted white bread
• a pinch of chili flakes
• 2 tsp dried mixture of italian herbs
• parmesan for serving
• olive oil
• sugar
• salt, freshly ground black pepper

Directions

1. Peel the onion and cut into small cubes, chop the garlic. Dice the bacon. Put the tomatoes for 2 minutes. in boiling water, then pour over with cold water, remove the skin. Cut the tomatoes into cubes.
2. Heat olive oil in a saucepan, add bacon and fry until golden brown. Put the finished bacon on paper towels with a slotted spoon, and add the onions to the pan. Saute the onion for 3-5 minutes, until soft, then add the garlic and chili flakes and cook for another 1 minute, until the aroma appears. Place tomato paste in a saucepan and fry, stirring occasionally, for another 1-2 minutes.
3. Add the tomatoes and the Italian herb mixture to the saucepan. Simmer over medium heat for 15 minutes.
4. Pour the broth into a saucepan, add the basil leaves and bread, bring the soup to a boil, reduce heat to low and cook for 20 minutes. Grind the soup with a blender until smooth. Add salt, pepper and a pinch of sugar to the soup.
5. Discard the chickpeas in a colander, rinse and place in the soup along with the bacon. Add finely chopped parsley and spinach. Place a pot of soup over medium heat and heat for 3-5 minutes.
6. Pour the soup into bowls, drizzle with olive oil and sprinkle with Parmesan.