Last weekend I felt clever about soup. Ceci soup. A fine soup made with onion, garlic, celery, ceci, chicken stock and rosemary. As easy as that. It had the best of both worlds, this soup. A creamy base (with no cream whatsoever) and texture (bobbing ceci and soft wilted bits of onion, garlic and celery). It was quite lovely—you swell my heart up—lovely. We ate ours with tubetti, of course (as the picture and recipe suggest). ... Oh, and we had bagels for breakfast.