Don’t let this soup’s light appearance fool you. It’s rich with flavor, and a classic Italian favorite. Chickpeas and leeks add heft and texture, and the Parmesan cheese lends a saltiness. For a thicker version, remove
In a saucepan over high heat, combine the broth and wine and bring to a boil. Cook until reduced by
Add the chickpeas and continue to cook until they are heated through, about 5 minutes. Remove and discard the cheese rind. Season with salt and pepper to taste.
Ladle the soup into warmed bowls and serve at once. Pass the grated cheese at the table for sprinkling.
© 2013 All rights reserved. Published by Weldon Owen.