Grano and Chickpea Soup with Parmesan-Herb Topping
INGREDIENTS
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1 tablespoon olive oil
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2 1/4 cups chopped onion
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1/2 cup chopped celery
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2 garlic cloves, minced
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2 tablespoons tomato paste
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3/4 cup dry white wine
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1 1/2 quarts water
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1 cup grano
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1 teaspoon sea salt
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1/2 teaspoon freshly ground black pepper
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1 teaspoon chopped fresh basil
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1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
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1 (14.5-ounce) can diced tomatoes, undrained
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1/2 cup (2 ounces) grated fresh Parmesan cheese
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped fresh basil
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1 garlic clove, minced
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1 tablespoon extravirgin olive oil
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