Summary

Ingredients

• 50 g bacon, diced
• 4 stalks celery, cut into fine strips
• 2 carrot (s), thinly sliced
• 1 bunch parsley, smooth, finely chopped
• 1 can chickpeas
• 1 liter beef broth
• 1 vegetable onion (s), chopped
• 3 clove (s) garlic, chopped
• 4 tablespoon tomato paste
• some olive oil, good
• 10 slices baguette (s) or other white bread
• some salt and pepper from the mill

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Instructions

1. Fry the bacon in a saucepan until crispy. Add onions, garlic, celery and carrots and fry for 5 minutes. Now add the chickpeas with their juice, beef broth, oil and tomato paste and bring the soup to a boil. Let simmer for about 10 minutes. Season with salt and pepper and stir in the parsley.
2. Toast the bread slices, rub with a halved clove of garlic as desired and serve with the soup.