Zuppa con Ceci e salsicchia ( chickpea and sausage soup)

Ingredients;

1/2 onion or shallot, chopped fine

1 celery stick, chopped

1 carrot, chopped

3 garlic scapes, chopped, OR

2 garlic cloves, finely chopped

1 lbs ground Italian sausage

1 can chickpeas, drained

1 T tomato paste

1 cup wild rice

4 cups chicken broth

Croutons, or toasted Italian bread topped with olive oil

Parmigiano Reggiano cheese

Salt

Pepper

Serves3-4

1. In a Dutch oven, Brown the sausage over medium high heat
2. Turn down heat to medium and add the chopped onion, celery and carrots. Sauté for about 4 minutes, then add the chopped garlic, and tomato puree, sauté one more minute.

3. Add the chicken broth, chickpeas, and rice. Bring to boil, then turn to low, cover and slowly simmer for about 45 minutes.

4. Salt and pepper to taste.

5. To serve, put a few croutons ( or toasted Italian bread topped with olive oil) and a few small squares of the parmigiana cheese in the bowl. Top with pepper and grated parm.