Monday, October 11, 2010

Zuppa di ceci (Chickpea Soup)

This is a quick, healthy soup.  I love chickpeas.

1 19 oz. can of chickpeas, drained
1 medium onion, peeled and chopped
2 medium carrots, peeled and chopped
1 large celery stalk, trimmed and chopped
2 cloves of garlic, crushed
4 tbsp. olive oil
2 sprigs rosemary
1 tsp. chili pepper or black pepper
3 1/2 oz. swiss chard or spinach, chopped
2 ripe tomatoes, pureed or one can of pureed tomatoes
6 thick slices of bread

Heat olive oil in a soup pot.  Add the onions and saute lightly.  Add all other ingredients. Simmer for 1/2 hour or so.  Adjust seasonings.  Broil bread slices spread with crushed garlic and drizzled with olive oil.  Serve with soup.

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