Ingredients for 2 people

1 box of chickpeas (about 200 gr)
100 gr escarole
Rosemary, sage
500 gr vegetables broth
2 sppoons of olive oil
Salt
Olive oil
Black pepper

Drain chickpeas from their conservation water. Cook them with 2 spoons of olive oil and then add the broth and the flavours. In another pott cook escarole with few water. Drain it and blend it. Add escarole in the pot with chickpeas, add salt if necessary. Cook for 15 minutes. Then put out the fire, blend partially the soup. Serve soup in single plates adding few oil and black pepper.