METHOD:

Soak the cicerchia for 24 hours and change the water at least once, then rinse them. Mince the onion and celery and cut the potatoes and tomato into cubes. Fry the whole garlic in 4 tablespoons of oil and then remove it and add the celery and onion and let it dry; then add the potatoes, tomato, bay leaf and cicerchia then season with salt and pepper. Cook for about an hour over low heat, adding the vegetable broth, stirring occasionally. Add a bunch of aromatic herbs (rosemary and sage) tied with kitchen string to the soup and continue cooking for another hour over low heat, then remove the bunch and serve with a drizzle of extra virgin olive oil and a sprinkling of pepper.