Sunday, March 29, 2009

Tuscan Chickpea Soup

Tuscan Chickpea Soup
2 tablespoons olive oil
2 cups finely chopped onion
8 minced garlic cloves
4 cups water
1 teaspoon minced fresh or 1/4 teaspoon dried rosemary
3/4 teaspoon salt
1/4 teaspoon black pepper
3 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (14 1/2-ounce) can diced tomatoes, undrained
1 to 2 tablespoons balsamic vinegar
6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese

1) Heat the olive oil in a Dutch oven over medium heat.
2) Add onion and garlic, and cook for 10 minutes, stirring frequently.
3) Stir in the water and the next 5 ingredients (water through tomatoes), and bring to a boil.
4) Reduce heat, and simmer 20 minutes.
5) Place 2 cups soup in a blender or food processor, and process until smooth.
6) Pour the pureed soup into a bowl.
7) Repeat procedure with 2 cups soup.
8) Return all pureed soup to pan.
9) Stir in the vinegar, and bring to a boil.
10) Remove from heat.
11) Spoon 1 1/2 cups soup into each of 6 bowls; sprinkle each serving with 1 tablespoon cheese.
Thank you Kristen for sharing this great frugal recipe!

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