Minestra Di Ceci

Cover chickpeas with water in a large baking bowl, add the baking soda. Stir well and soak for 24 hours.

Finely chop the ham, remove the peel from the onion and garlic and also finely chop. Put everything through a meat grinder and add to a saucepan together with butter, parsley, marjoram and oil, as well as the peeled and diced tomatoes and the water. Add salt and let it boil, then add the sausage cut into slices. Make the soup with the lid closed for 1 1/2 hours. Mix in the washed chicory leaves and make another 30 minutes. Toast the slices of white bread until crisp, place one on each soup plate, stir the cheese into the soup, season it with pepper and pour over the bread.

Our tip: Use bacon with a subtle smoky note!

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