Tuscan Chickpea Soup

Cooking Light, OCTOBER 2001

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 2  cups  finely chopped onions
• 8  garlic cloves, minced
• 4  cups water
• 1  teaspoon  minced fresh rosemary or 1⁄4 teaspoon dried rosemary
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 3 (15 1/2ounce) cans chickpeas, rinsed and drained (garbanzo beans)
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1 -2  tablespoon  balsamic vinegar
• 6  tablespoons  grated fresh parmesan cheese

Directions

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