Minestra Di Ceci (Umbrian Chickpea Soup)

1. 1

   Soak chickpeas in full pot of cold water along with rosemary, sage, and salt. Soak overnight, then drain the next morning. Remove herbs.

2. 2

   Refill slow cooker with water to 1 inch above chickpeas. Cover and cook on low 5 hours.

3. 3

   Combine 7 tablespoons of olive oil and rosemary in a small saucepan over medium heat and bring just to a simmer to infuse the olive oil. Remove from heat, discard the rosemary and set aside.

4. 4

   Saute garlic, carrot, onion and celery in olive oil in skillet. Season with salt and pepper, and cook until the vegetables are tender, about 4-5 minutes. Set aside.

5. 5

   Puree half of the chickpeas, along with several cups of broth from the cooker, in blender. Return puree to slow cooker. Add sauteed vegetables to cooker.

6. 6

   Cover. Cook on high 60 minutes.

7. 7

   Serve the soup in warmed bowls with a drizzle of some of the remaining rosemary oil and sprinkle of parsley, black pepper and some grated pecorino if you wish.

* Per serving · 4 servings · Values may vary.