Chickpea soup

The chickpeas are soaked for 12 hours, then added salt and aromatic vegetables (carrots, celery, onions, etc.) to the soaking juice and simmered for 1 hour.

Thinly slice the onion and onion, add unsalted butter and cook it in a pot, then slowly stir over a period of about 10 minutes. Add some salt along the way.

Add the shredded bacon and when the whole thing is softened, add the boiled and drained chickpeas.

Add the vegetable soup until the fillings are full and simmer for about 5 minutes.

Add the white wine, and when the alcohol has disappeared, add the broad and bring to a boil.

Divide [5] into two parts, and after the crude heat has submerged half the amount in a mixer. After pouring it over a mixer, it is best to scrub it further.

Combine the soaked [6], separate [5], and additional vegetable soup, and heat it.

Once it reaches a boil, season with salt and remove from heat. Serve in a bowl and pour olive oil and Italian parsley to your liking.