Step 1

To a large pot or dutch oven, add the olive oil. Finely chop carrot, celery, onion, and leek and add them to the pot.

Step 2

Fry on medium-low heat for 5 minutes, stirring often, until the veggies soften up, then add the rosemary and bay leaves.Tip: you can tie the rosemary and bay leaves together to make a bouquet garni and tie it to the pot's side. It'll be easier to remove them later on.

Step 3

Add drained and rinsed chickpeas and the potatoes you previously peeled and chopped, and stir with the veggies on medium-high heat for a minute.

Step 4

Add the vegetable broth, crushed tomatoes, salt, and black pepper.

Step 5

Simmer on medium heat for about 30 minutes or until the potatoes are tender. Pierce a potato piece with a fork to check for doneness.

Step 6

Taste and adjust for salt, remove rosemary and bay leaves, then serve in a bowl with a small sprig of rosemary and a slice of toasted crusty bread brushed with garlic. Drizzle with good quality extra virgin olive oil and enjoy this wholesome, earthy, and delicious Italian chickpea soup.