Instructions

1. Add Celery, Onion, and Carrot to a food processor, finely chop
2. In a medium saucepan add 3 Tbs EVOO and heat over med heat
3. When oil is warm add Celery, Onion, Carrots and sauté 1-2 minutes
4. Add 3 cloves Garlic, sauté 1 minute
5. Add Chickpeas along with the water from the cans + 2 cups Hot Water
6. Turn heat to med/high, add Salt, Pepper, 1 Rosemary sprig, and Tomato Sauce, stir 1 – 2 minutes
7. Reduce heat to medium and stir occasionally cooking for 30 minutes
8. Remove Rosemary sprig
9. Remove Garlic *see notes below
10. Set aside and prepare Mussels
11. In a large saucepan add 3 Tbs EVOO and heat over medium heat
12. When oil is warm add 1 clove Garlic and sauté 1 minute
13. Add Mussels, a pinch of Salt and Pepper
14. Cover and cook until Mussels open (about 3-4 minutes)
15. Remove the majority of the Mussels from their shell and add to the soup, save a few left in the Mussels for presentation
16. Garnish with Rosemary sprig
17. Serve with crostini bread
18. Buon Appetito!