Chick Pea zuppa (Zuppa di Ceci)

SERVES 6 - 8 prep time: 10 MINUTES cook time: 40 MINUTES total time: 50 MINUTES
A delicious soup made from dried chickpeas.

INGREDIENTS
2 Tablespoons Olive Oil
1 Large Onion, Peeled & Finely
4 Garlic Cloves, Minced
2 Carrots, Trimmed & Finely Chopped
2 Stalks Celery, Finely Chopped
3 Cups Water
Salt & Pepper
1 Teaspoon Dried Oregano
1/4 Cup Chopped Fresh Parsley
6 Cups Cooked Chickpeas (or 3 (14 Ounce) Cans)
1 (14 1/2-ounce) Can Diced Tomatoes


TO SERVE:

Extra Virgin Olive OIl
Cracked Black Pepper



In a heavy stockpot, heat the olive oil and then cook the onions, carrots, garlic, and celery until tender.
Add the rest of the ingredients and bring to a boil.
Reduce the heat to low, and cook for 30 minutes.
Use a hand wand and puree about half the soup in the pot leaving half for texture. (Or put a cup or two at a time in the blender)
Serve the soup just warm with a drizzle of extra virgin olive oil and a sprinkling of cracked black pepper.

Make some yummy garlic bread for dipping 

***IF YOU DON"T want TOMATOES, don't add them just add 1 cup more broth :)