Chickpea herb soup

Ingredients for 4 servings:

• 300 g chickpeas
• 200 g bacon (belly bacon)
• 1 bay leaf
• 2 sprigs of thyme
• 1 onion(s)
• 2 garlic cloves
• 3 carrots
• 4 stalk(s) celeriac
• 200 g Cabanossi
• 2 liters of vegetable broth
• 5 tbsp herbs (parsley, chives, basil, sorrel, etc.)
• Parmesan

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Soak the chickpeas for 24 hours, then rinse thoroughly and cook for two hours. Add one bay leaf and a few sprigs of thyme to the cooking water. Then, puree a quarter of the cooked peas with a few spoonfuls of the cooking water in a blender and set aside. Drain the remaining chickpeas, discarding the bay leaf and thyme sprigs. Finely chop the onion and garlic, remove the strings from several celery sticks, and cut them into small cubes along with the carrots. Pour olive oil into a pot, fry the bacon, add the onions and vegetables, and sauté briefly. Then pour in the broth. Do not use all of the broth. Add the cooked chickpeas and simmer for five minutes. Stir in the pureed chickpeas, adding more broth if necessary until the soup reaches the desired consistency. However, it tastes best if it is not too thick. Slice the kabanossi and let it simmer in the soup for a while. Chop fresh herbs to taste, stir in, and serve the soup immediately with freshly grated Parmesan cheese. The soup tastes great with fresh baguette.