I came across the recipe that has grown into this soup easily 10 years ago. It was pretty simple: basically a can of garbanzo beans was opened and dumped liquid and all into a saucepan, some stock was added, and a couple of slices of orange peel. Cook it up, season with salt and pepper, remove the peels, serve. I haven't complicated it much beyond that, but I've tweaked the flavors here and there. Lately I've started swirling in some greens just before serving. The citrus flavors are very subtle, but also very much there.

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