Simply flavoured and served with grilled bread rubbed with just a hint of garlic, this is a homely and frugal but satisfying soup. Much like any other legume dish, you will get best results if you use dried chickpeas cooked yourself – I highly recommend to do it this way. But if you want to make this for a quick weeknight dinner, in a pinch, good quality, pre-cooked, tinned chickpeas will do.
For a few variations to this easy dish, some like to leave about a quarter of the chickpeas whole, for added texture, or add fresh or dried chilli for some heat. To make it a more substantial dish, although not traditionally Florentine (you are more likely to find this on the coast), it is wonderful topped with some baby calamari or baby octopus, flash-seared on a grill, or some steamed vongole clams, dressed with some olive oil, chopped parsley and fresh lemon wedges.