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.