This soup was inspired by the ceci or chickpea soup that I had for the first time in Rome in a busy cafe on Via del Gesù. It smelled of garlic and rosemary, was soupy, and studded with tomatoes and a few small pieces of pasta.
This version replaces the pasta with bulgur, which gives the soup an addictive chewy texture. Of course, you can substitute orzo or another small soup pasta for the bulgur.
The soup starts with a deep flavor base of garlic, rosemary and tomato. If you have extra Parmesan rinds, add them to enhance the umami. I also like to use Red Boat Fish Sauce Salt to add umami. Sometimes I even add a little Chili Garlic Sauce from Huy Fong Foods for more flavor while the soup cooks.
From history The 'soup for dinner' life: It's easy, it's delicious. A never boring way to lose weight
