INGREDIENTS
3
Celery from the heart, small ribs
2
Carrots
2 15 1/2 ounce cans
Chickpeas
2
large cloves Garlic
1
Jalapeno chile pepper
1
Onion, large
1
Red or white onions
3 tbsp
Rosemary
1
bunch Swiss chard or tuscan kale
1 28 ounce can
Tomatoes, whole
4 cups
Chicken or vegetable stock
1
Salt and pepper
1
Sea salt, Flaky
3 tbsp
Olive oil
4
slices Italian or peasant bread, crusty
1
Parmigiano-reggiano cheese, Grated