Zuppa di Ceci (Garbanzo Bean Soup)

A quick and satisfying meal paired with hunks of Italian bread and a salad.

Ingredients
1/2 cup Olinda Ridge Master Blend extra virgin olive oil
2 medium yellow onions, peeled and chopped
2 garlic cloves, peeled and minced
1 bay leaf
3 oz ham, diced
2 15 oz cans of cooked chickpeas
1/2 cup white wine
6 teaspoon tomato paste
1bunch of spinach (optional)
4 hard-boiled eggs, peeled and quartered
salt and fresh ground black pepper, to taste

Preparation
Heat 1/4 cup of the oil in a medium pot, add onions, garlic and bay leaf and cook, stirring often, until onions are very soft (about 15 minutes). Add ham and tomato paste and cook for additional 2 to 3 minutes. Add wine and cook until the alcohol evaporates (1 to 2 minutes). Add 6 cups of water, increase heat to high and bring to a boil.Cover and let liquid reduce by half (about 30 minutes).

Add chickpeas and optional spinach to pot. Season with salt and pepper, drizzle with remaining oil and garnish with eggs.

Serve with toasted Italian bread.