Zuppa Di Ceci

Ingredients

Olive oil

2 tablespoons

Onion

1, diced

Garlic

3 cloves, minced

Carrot

1, diced

Celery

2 stalks, diced

Chickpeas

2 cans (15 oz each), drained and rinsed

Vegetable broth

4 cups

Fresh rosemary

1 sprig

Salt

to taste

Black pepper

to taste

Fresh parsley

for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, minced garlic, carrot, and celery. Sauté for about 10 minutes until the vegetables are softened and fragrant.
3. Stir in the drained chickpeas, vegetable broth, rosemary sprig, salt, and black pepper. Bring the mixture to a boil.
4. Once boiling, reduce the heat and let the soup simmer for 30 minutes, allowing the flavors to meld together.
5. After simmering, remove the rosemary sprig. Using an immersion blender, carefully blend the soup until it reaches a creamy consistency, but leave some chickpeas whole for added texture.
6. Taste and adjust the seasoning if necessary.
7. Serve the soup hot, garnished with freshly chopped parsley.