Soup:
Peel and dice vegggies
Heat oil in a large pot over medium heat
Saute inion carrot and celery until fragrant and tender
Add potatoes, rosemary, stock and chickpeas
Cover and bring to a boil
Reduce to simmer and cook until all the veggies are tender, about 10 mins
Using an immersion blender, puree soup right in pot
(If using a food processer or stand alone blender, allow soup to cool for 10 mins, then puree)
Add salt and pepper and serve with parmesan croutons

Croutons:
Using a serrated knife, cut bread into 1/2" cubes
Toss bread in a bowl with olive oil and parmesan cheese
Season lightly with salt
Transfer to rimmed cookie sheet and bake at 350 F for 8 mins or until golden brown and crisp