Chickpea soup

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

Thinly slice the leek and onion, add them to a pot with unsalted butter, and fry slowly for about 10 minutes, adding salt halfway through

Add the shredded bacon and once it has softened, add the parboiled and drained chickpeas

Add the vegetable broth until the ingredients are just covered, and simmer for another 5 minutes

Add the white wine and once the alcohol has evaporated, add the broth and bring to a boil

Divide 【5】 into two parts and blend one half after it has cooled. After blending, it is a good idea to strain it again

Combine the strained [6], the separated [5], and the extra vegetable soup and bring to a boil

Once boiling, season with salt and remove from heat. Serve in a serving dish and drizzle with olive oil and Italian parsley to taste