Leek and Chickpea Soup

Got this recipe from Pinnacle Ridge Winery near Kutztown PA. They were
serving it with a new white wine they were debuting. It is simple to make
and very hearty.

5 lbs Leeks
3 Tbsp Olive Oil
Salt
One 16 oz can Chickpeas
One Beef Bouillon Cube (or vegetable)
Fresh Ground Black Pepper
1/2 Cup Grated Parmigiano-Reggiano Cheese

Remove root and tops of leeks. Clean carefully to remove soil. Slice into
disks and cook slowly in olive oil in soup pot until nearly dissolved.
Drain chickpeas and add to soup pot. Add enough water to cover
ingredients. Add bouillon cube and salt. Cook for about 15 min. Adjust
water in pot until medium thick soup obtained. Adjust salt and pepper to
taste. Puree about 25% of soup with food processor or blender and blend
back into pot. Swirl in grated cheese and cook another 5 min. Adjust
seasonings and thickness with water and it is ready to serve.

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