Instructions: In a large saucepan, saute the garlic cloves in oil until they are well browned, then discard (or eat). Stir in the powdered rosemary, then the tomatoes and their juice. Cook down over medium heat until the tomatoes separate from their juice, about 20 minutes.

Add the chickpeas with their liquid and cook for 5 minutes, stirring. Add the stock, bring to a boil, cover, and boil over medium heat for 15 minutes. Add more stock as necessary to give the soup the consistency of cream.

Adjust for seasoning, boil another minute, and ladle into bowls. Garnish with a sprinkling of parsley. If it goes with the meal, you can splash a little red wine into each bowl.

Comments: Theres no mistaking this distinctive and rosemary-rich Italian soup; serve hot as a first course to 4 to 6 people.

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