A simple but flavourful soup to warm you up on a winter's day. Serves 4 - 6.
Soak the chickpeas overnight in water.
4 tbsp Olive oil
4-5 Potatoes, peeled and diced to 1cm
1/2 Bunch of celery, diced to 1cm
3 Carrots, peeled and diced to 1cm
4 Garlic cloves, minced
2 Onions, finely chopped
1 Cauliflower, finely chopped
1 Bunch of broccoli, cut into florets
1 Bunch of rainbow chard, finely chopped
250g Chickpeas, soaked in water
Heat the olive oil in a large stock pot over a medium heat.
Add the onion, garlic, celery and carrots and a pinch of salt. Cook and stir for 8-10 minutes or until the vegetables have softened.
Add the remaining vegetables and chickpeas, with a little more salt and pepper.
Fill the pot with cold water until all of the ingredients are covered, cook on a low heat for two hours.
Season to taste after cooking.
Best served with some grated Parmigiano-Reggiano.