This recipe sounded SO good, but the flavor didn't deliver in the end. I think it has to do with the canned tomatoes added so closely to the end, which makes it taste way less than homemade. I would simmer the broth and tomatoes much longer to get rid of that canned taste.
Roasted Fennel, Tomato, and Chickpea Soup
ksommers Posted: 03/07/12
flipster11 Posted: 03/10/12
Most flavorful. Roasted only the fennel, used 2 cans of chickpeas, sauteed the onion with garlic in oil, and skipped the salt. Excellent!
CookingInIowa Posted: 02/01/13
I lost a recipe for fennel, chickpea, and orange soup. I found this one, and I'm I'm very happy I did. Roasting the vegetables added a nice smokiness to the soup. I didn't use spray oil - instead I tossed the vegetables, as well as the chickpeas (drained and well dried) with olive oil. We watched them carefully, based on the experience of another reviewer. In the end, they took a bit longer to roast than the recipe says. The vegetables didn't burn, and the chickpeas didn't brown, but attained a deep yellow color. We forgot to buy the tomatoes, but had 12 oz of frozen roasted tomatoes from our garden, so we used those instead. We otherwise followed the recipe faithfully, except for what was missing from the previous recipe we had: orange. So we added the zest and juice of two oranges to liven the soup. A bit of acidity brightened the flavor: try lemon juice, white wine vinegar, or rice vinegar. The flavors of the soup surprised me - no added herbs, but still lovely.
AMMoore Posted: 04/07/12
This is wonderful healthy soup. Word of caution. Either rough chop the fennel and onion or reduce the cooking time. My chopping was pretty small so my veggies started to burn long before the suggested cooking time was up. I added parm cheese rind to give it some extra flavor. My husband and teenage daughter both loved this.
bjane1 Posted: 11/09/13
Excellent flavors! Be sure to coarsely cut the fennel and onions. Like another reader, I would add another can of beans. I would also cut back on the salt, adding water for 1/3 of the broth. Also added 3 cups of chopped spinach. Hubby raved!