Chickpea soup

Ingredients for 4 servings:

• 1 bulb(s) fennel, with lots of green
• 1 bunch of spring onions
• 1 bunch of parsley
• 6 tbsp oil (olive oil)
• 1 can/n chickpeas, 240 g EW
• salt and pepper
• 4 slices of unsweetened white bread
• 6 cloves garlic, peeled
• 4 tbsp Parmesan, grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Quarter the fennel bulbs and cut into strips, setting the greens aside. Finely slice the spring onions and chop the parsley. Heat 4 tablespoons of olive oil in a soup pot and sauté the vegetables and parsley for 1 minute, stirring occasionally. Pour 1.5 liters of boiling water over the vegetables, cover, and simmer over low heat for 15-20 minutes. Rinse the chickpeas in a sieve and drain well, add to the soup, and return to the heat. Season with salt and pepper. Roughly chop the fennel greens. Brush the slices of white bread (ciabatta) with the remaining olive oil and fry in the pan on both sides until they begin to brown. Rub the garlic into them until it melts, divide them among 4 soup bowls, and pour over the hot soup. Sprinkle the fennel greens on top. The toast and garlic give this soup its wonderful flavor.