Tomato-Fennel-Chickpea-Soup

• 4 tablespoons olive oil
• 6 carrots, roughly chopped
• 3 medium onions, roughly chopped
• 1 head of garlic (about 10 cloves), chopped
• 6 celery stalks, chopped
• 1 tablespoon dried oregano
• 2 tablespoons fennel seeds, crushed
• 3 fennel bulbs, white parts finely sliced, fronds finely chopped and reserved
• 5 28-ounce cans whole peeled tomatoes, with their juice
• 2 whole sprigs rosemary, tied with kitchen twine
• 3 bay leaves
• 7 cups cooked chickpeas (from 1 pound dried), cooking liquid reserved (may be made up to 2 days in advance)
• 1/2 cup red wine (optional)
• 2 tablespoons salt, plus more to taste
• Freshly ground black pepper
• 2 cups Creme Fraiche
• Pesto, made with kale, parsley, and fennel fronds or with basil and pine nuts
• Red pepper flakes, for serving
• Amanda's Grilled Cheese Croutons

1. In a stockpot, heat the oil and saute the carrots, onions, garlic, and celery for 7 minutes, or until soft.
2. Add the oregano, fennel seeds, and two thirds of the sliced fennel.
3. Cook over medium heat for about 10 minutes, until the fennel is soft.
4. Add the tomatoes, rosemary, bay leaves, 2 quarts of the chickpea cooking liquid, wine, if using, and the salt.
5. Bring to a boil, reduce the heat, and simmer for 40 minutes, loosely covered.
6. Remove the soup from
7. the heat and fish out the rosemary sprigs and bay leaves.
8. Puree the soup with an immersion blender until smooth.
9. Add the remaining sliced fennel and the chickpeas.
10. Simmer for 15 minutes, or until the fennel is tender but still crisp.
11. If the soup is too thick, add water as desired.
12. Season with salt and pepper.

olive oil, carrots, onions, garlic, celery stalks, oregano, fennel seeds, fennel bulbs, tomatoes, rosemary, bay leaves, liquid reserved, red wine, salt, freshly ground black pepper, fraiche, parsley, red pepper, amandas

Taken from www.cookstr.com/recipes/tomato-fennel-chickpea-soup (may not work)