Tuscan Chickpea Soup
Author: Cooking Light
Recipe type: Soup
Serves: 6
- 2 tbsp olive oil
- 2 cups finely chopped onion
- 8 garlic cloves, minced
- 4 cups water
- 1½ tsp minced fresh rosemary (or ¼ tsp dried)
- ¾ tsp salt
- ¼ tsp fresh cracked pepper
- 3 (15½ oz) cans chickpeas, rinsed and drained
- 1 (14½ oz) can diced tomatoes, undrained
- 2 tbsp balsamic vinegar
- 6 tbsp grated fresh Parmesan cheese
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently, until soft.
- Stir in the water, rosemary, salt & pepper, chickpeas and tomatoes, and bring to a boil. Reduce heat, and simmer 20 minutes.
- Use an immersion blender to puree about half the soup. (OR, use a regular and blend about 4 cups of the soup, then return it to the pot.)
- Stir in the vinegar, and bring to a boil. Remove from heat.
- Serve topped with Parmesan cheese, along with some crusty bread for dipping.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/tuscan-chickpea-soup/
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