Chickpea Fennel Soup with Pesto | Two Jade Bowls

Ingredients

• 2 large onions
• 2 fennel bulbs
• olive oil
• 2-3 large carrots
• 6 celery stalks
• 2 tablespoons tomato paste
• 2 cups white wine
• 28 ounces canned tomatoes
• 1/2 cup chopped fresh herbs
• 4 bay leaves
• 4 teaspoons sugar
• 6-8 cups light vegetable broth
• salt and pepper
• sourdough bread or a baguette
• 1-2 cups basil leaves
• 3-4 garlic cloves
• parm or vegan parm
• toasted pine nuts or almonds
• few pinches of salt
• few tablespoons of olive oil