Ingredients:
4 tablespoons extra virgin olive oil
8 cloves garlic, peeled
4 large carrots, peeled and chopped in two-inch pieces
2 stalks celery, chopped in two-inch pieces
2 medium onions, peeled and cut in quarters
2 cans chickpeas (15 ounces, 425g), drained
2 teaspoons sea salt
freshly ground black pepper
8 cups low sodium chicken broth, more if needed to thin
2 28-ounce cans canned tomatoes (I like to use Italian plum tomatoes or diced, fire-roasted tomatoes)
4 4-inch sprigs fresh rosemary
2 bay leaves
¼ cup fresh basil, packed
4 ounces fresh mozzarella

Ingredients for the gremolata:
1 tablespoon finely minced rosemary
1 tablespoon finely minced parsley
zest of 1 lemon
1 clove garlic, finely minced
a pinch of crushed red pepper