Tuscan Chickpea Soup

Tuscan Chickpea Soup
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon black pepper
  • ¾ teaspoon salt
  • 3 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  • 2 tablespoons olive oil
  • 1 to 2 tablespoons balsamic vinegar
  • 1 to 2 tablespoons balsamic vinegar
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • + 15 more ingredients
    • 8 garlic cloves, minced
    • 2 tablespoons olive oil
    • 1 teaspoon minced fresh or 1/4 teaspoon dried rosemary
    • 6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese
    • 4 cups water
    • ¾ teaspoon salt
    • 1 teaspoon minced fresh or 1/4 teaspoon dried rosemary
    • 4 cups water
    • 1 (14 1/2-ounce) can diced tomatoes, undrained
    • ¼ teaspoon black pepper
    • 2 cups finely chopped onion
    • 8 garlic cloves, minced
    • 6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese
    • 3 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
    • 2 cups finely chopped onion

Heat the olive oil in a Dutch oven over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently. Stir in the water and the next 5 ingredients (water through tomatoes), and bring to a boil. Reduce heat, and simmer 20 minutes. Place 2 cups soup in a blender or food processor...

View full recipe at My Recipes

Comments

Variations on Tuscan Chickpea Soup

  • Tuscan Chickpea Soup
    • 1/2 cup finely chopped carrot (about 2 carrots)
    • 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
    • +9 other ingredients


Best Wine Deals

See More Deals





Snooth Media Network