Tuscan Chickpea Soup

Recipe by Kanzeda
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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