Leek and Black Cabbage Soup

Method

1. Cut the leek into rounds.
2. Add oil to a pot, then add carrots, celery, and half of the leek.
3. Meanwhile, blend half of the chickpeas with a little water to obtain a cream.
4. Clean the black cabbage by removing the central rib and cut it into pieces.
5. Add the black cabbage and the remaining leek to the pot.
6. Stir, add salt, and let it wilt.
7. Add the tomato passata and a little water.
8. Add the whole chickpeas and the chickpea cream.
9. Stir well and cover with vegetable broth.
10. Cook on low heat as long as possible (the longer it cooks, the better it gets).
11. Toast the bread and rub it with garlic.
12. Serve: pour the soup into a bowl, add a slice of toasted bread, a drizzle of oil, and a sprinkle of pepper.