Tuscan Chickpea Soup

I have tweaked this cooking light inspired vegetarian dish, just a little to boost flavor, added a few calories, but boy it really is worth it. I have adapted this recipe for the crockpot, but all you really need to do for stove top is cook the chickpeas completely before starting and simmer the soup for 30 minutes.

• Ready In: 24 hrs 20 mins
• Serves: 6

Ingredients

• 2 1⁄2 cups dried garbanzo beans or 3 (15 ounce) cans chickpeas
• 2  tablespoons olive oil
• 2  cups  chopped onions
• 8  cloves garlic (pressed or minced)
• 2  cups  vegetable stock
• 2  cups water or 2  cups  additional  vegetable stock
• 2  teaspoons  chopped fresh rosemary or 1⁄2 teaspoon dried rosemary
• 1⁄4 teaspoon pepper (freshly ground is always better)
• 1 (15 ounce) can diced tomatoes (undrained)
• 3  tablespoons  balsamic vinegar
• 1 1⁄2 ounces  grated fresh parmesan cheese (6 tbs)

Directions

1. Soak dried garbanzo beans in water to cover overnight.
2. Rinse and inspect the beans and set aside.
3. In a skillet heat the olive oil over medium heat, add the garlic and onion and cook of 10 minutes stirring frequently.
4. Put the onion mixture, garbanzo beans, and next 5 ingredients in your crockpot.
5. Simmer in the crockpot for 2 to 4 hours.
6. (I will start this on low in the morning, and turn up the heat when I come home for lunch).
7. To make the soup thicker, blend 4 cups of the soup in a blender, 1 cup at a time (very carefully, this is hot soup!) then place all 4 cups back into the soup.
8. Stir in the balsamic vinegar and let the soup simmer another 15 minutes.
9. (this is the perfect time to throw together a salad).
10. Place the soup in bowls (1 1/2 cups for 6 servings) and sprinkle with parmesan (1 tbs).