Soak the garbanzo beans overnight with 2 qt. of water and 2 tbsp of salt.
If you use canned garbanzo beans, just drain and rinse. Skip to step 2.
Cook the ceci beans in the same water they soaked overnight. If you used canned garbanzo beans, add 2 qt of salted water to a pot with the beans and bring to a boil.
Make sure the chestnuts are roasted and peeled*
Cut the chestnuts in half and add them to the pot,
In a saucepan, sauté’ two cloves of garlic with a little bit of olive oil. Add the rosemary. Don’t allow the garlic to burn.
Add the chestnuts and the beans
Add salt, black pepper, rosemary and red pepper
Cover and cook for 2 hours
over low heat. Add more liquid if necessary
Remove garlic and rosemary
Remove 2 cups of the soup and puree' in a blender on high speed for a few seconds.
Pour puree back into the pot and add one cup of water into the blender container to get the remaining puree. Then add to pot
To serve: Slice and toast the bread. Rub with a clove of garlic.
Place a slice of toast in the bottom of a soup bowl and pour the soup over it.
Drizzle with a little olive oil.
Pierce both sides of each chestnut with the point of a sharp knife
Place chestnuts on a cookie sheet and roast them in a 400 F oven until the wholes in the shells have split and the shells just begin to blacken.
Let cool then peel