Active Time

　　20 min

　　Total Time

　　40 min

　　Chickpeas add meaty body to a home-style vegetable soup; round out the flavors with a sprinkling of grated cheese.

　　

Ingredients

Makes 4 to 6 servings

　　1 large onion, finely chopped

　　2 medium carrots, thinly sliced crosswise

　　1 celery rib (from inner part of bunch), thinly sliced

　　3 garlic cloves, finely chopped

　　1 Turkish or 1/2 California bay leaf

　　1 teaspoon salt

　　3 tablespoons olive oil

　　1 tablespoon tomato paste

　　2 cups reduced-sodium chicken broth (16 fluid ounces)

　　2 cups water

　　1 (19-ounce) can chickpeas (2 cups), rinsed and drained

　　1/2 teaspoon black pepper

　　5 ounces baby arugula (8 cups loosely packed)

　　Accompaniments: coarsely ground black pepper; finely grated Parmigiano-Reggiano

　　

Step 1

Cook onion, carrots, celery, garlic, and bay leaf with 1/2 teaspoon salt in oil in a wide 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add broth, water, chickpeas, 1/4 teaspoon pepper, and remaining 1/2 teaspoon salt and simmer briskly, covered, until vegetables are tender, about 15 minutes.

　　

Step 2

Discard bay leaf. Transfer 1 cup soup to a blender and purée, then stir back into soup. Stir in arugula and remaining 1/4 teaspoon pepper and cook just until arugula is wilted, about 1 minute.