INGREDIENTS
1 small
onion
1 stick
celery
1
garlic clove
1 serving
extra virgin olive oil
1 sprig
rosemary
2
oz cans of chickpeas
540 mls
vegetable stock
100 gs
ditalini
1 serving
sea salt and pepper
1 small handful
parsley
1 serving
parmesan cheese
1 serving
crusty bread