Sardinian chickpea soup

Ingredients for 4 servings:

• 50 g bacon, diced
• 4 stalk(s) Celery , cut into fine strips
• 2 carrots, cut into fine strips
• 1 bunch parsley, flat, finely chopped
• 1 can chickpeas
• 1 liter beef broth
• 1 vegetable onion(s), chopped
• 3 garlic cloves, chopped
• 4 tbsp tomato paste
• some olive oil, good
• 10 slice(s) baguette(s) or other white bread
• some salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fry the bacon in a pan until crispy. Add the onions, garlic, celery, and carrots and fry for 5 minutes. Then add the chickpeas and their juices, beef broth, oil, and tomato paste, and bring the soup to a boil. Simmer for about 10 minutes. Season with salt and pepper and stir in the parsley. Toast the bread slices, rub with a halved garlic clove, if desired, and serve with the soup.