Chestnut, Chickpea And Golden Beet Soup

• 1/4 cup olive oil
• 2 garlic cloves, smashed
• 1 medium onion, diced
• 1/2 cup dry white wine
• 1/2 cup parsley, chopped
• 3 sprigs marjoram, leaves only
• 1 can of chickpeas, drained
• 1 pound golden beets, cooked, peeled and diced
• 1 quart broth (I used low-sodium vegetable, use whatever you like)
• 1 teaspoon salt, plus more to taste
• fresh ground pepper, to taste

1. Heat a large heavy pot over medium heat, and add the oil. Once glistening, toss in smashed garlic cloves and allow to get golden, less than a minute. Watch them so they don't scorch.
2. Add in diced onion and saute until translucent. Toss in a generous pinch of salt, stir.
3. Add in the wine and let reduce by half. Stir in your parsley and marjoram, and cook for a minute more.
4. Add chestnuts, chickpeas and a large pinch of salt. Continue to cook to heat everything through, about 2 minutes. Add in vegetable broth and beets, and bring to a simmer. Taste for salt and pepper. Depending on your broth and the chickpeas you're using, the amount of salt you'll need will vary; I added about a generous teaspoon. If you're worried about over-salting then I suggest you follow Samin Nosrat's recommendation: add slowly and taste after each addition, until you taste what she refers to as the "zing!" of a well-seasoned dish.

olive oil, garlic, onion, white wine, parsley, marjoram, chickpeas, golden beets, broth, salt, fresh ground pepper

Taken from food52.com/recipes/74947-chestnut-chickpea-and-golden-beet-soup (may not work)