CHICKPEA SOUP

Minestra di ceci

14 oz. (400 g) dried chickpeas
(about 2 cups)
1 bunch new sage
3 1/2 tbsp. (50 ml) far more-virgin
Olive oil
3 1/2 oz. (100 g) onions
(more than 1 1/2 lower), sliced
8 1/2 cups (2 l) vegetable broth
Salt and freshly ground black pepper
To taste
1/3 cup furthermore 1 tbsp. (40 g) grated

Parmigiano Reggiano cheese Soak the dried chickpeas inside chilly water right away; drain.
Move the chickpeas to a pot with the sage, 3 tablespoons (40 ml)
Of the olive oil, and the onions. mixture properly, add the broth, and cook
Above reduced heat for 1 1/2 hrs. Period with salt and pepper.
For a creamier regularity, purée some of the chickpeas and add
Them again to the soup. Garnish the soup with the Parmigiano,
Sprinkle with the pepper, drizzle with the remaining olive oil, and
Serve.