Broccoli Soup with Sundried Tomato Pesto

This nourishing soup is thickened with chickpeas instead of cream and made even richer in flavor with a quick sundried tomato pesto.

2 tablespoons olive oil
1 small yellow onion, diced
2 garlic cloves, minced
pinch of red chili flakes
1 1/2 pounds broccoli, stems trimmed, peeled, and chopped, and crowns cut into bite-size pieces (reserve 2 cups florets)
1 cup drained chickpeas
3 cups water
1/2 recipe Sun-dried Tomato Pesto, recipe below (about 1/4 cup)
salt and pepper, to taste
Parmigiano-reggiano or other sharp cheese, for serving, optional
1/4 cup drained oil-packed sun-dried tomatoes
1/2 cup loosely packed fresh basil leaves
1/4 cup chopped walnuts, toasted
1/4 cup grated Parmigiano-reggiano or Parmesan cheese
zest and juice of 1/4 lemon
3 tablespoons extra-virgin olive oil
1/2 tablespoon water
salt and pepper, to taste

View the full recipe at Nourishing Matters →