ITALIAN AUTUMN SOUP
Ingredients:
3 tbsp. of olive oil
1 cup of chopped celery (about 3 medium stalks)
1 medium-sized onion
1 ¼ cup of chopped carrots
2 leeks chopped (only the white part)
1 can (19 oz) of chickpeas
1 bundle made from two twigs of fresh rosemary and
3 fresh bay leaves
1 cup of tomato purée (e.g. Pomi)
5-6 cups of vegetable broth or more
Salt and pepper
Directions:
Add the olive oil to a soup pot on medium heat. Add the chopped leeks and sauté for a minute. Chop the carrots, onions, celery in the food processor and add to the soup pot. Cook the vegetables until they become soft after about 8-10 minutes. Add the Rosemary bundle. Rinse the chickpeas and add them to the vegetable mixture, cook them for a few minutes. Stir the vegetables often. Add the broth and stir. Add the tomato purée and salt and pepper. Stir well and cook until all vegetables are soft, but not too soft, while still having broth remaining according to your taste.
Sprinkle some bread slices with olive oil and a small pinch of salt and few leaves of Rosemary. Roast the bread slices in the oven and serve it with the hot soup. Enjoy!