Tuscan Chickpea Soup
At the request of Laura J for her daughter, here is the recipe for the soup I made back in February for the spinning gathering. :)
2 Tbs. olive oil
2 Cups finely chopped onion
8 cloves garlic, minced
4 cups water
1 tsp. minced fresh of 1/4 tsp. dried rosemary
3/4 tsp. salt
1/4 tsp. black pepper
3 (15 1/2 oz) cans chickpeas, rinsed and drained
1 (14 1/2 oz) can diced tomatoes, undrained
1 to 2 Tbs. balsamic vinegar
Fresh grated parmesan cheese
Heat oil olive in a Dutch oven over medium heat. Add onion and garlic, and cook 10 minutes, stirring frequently. Stir in water and next 5 ingredients, and bring to a boil. Reduce heat, and simmer 20 minutes.
The next part of the instructions say to take 2 cups of the soup, and place in a blender or food processor, and blend until smooth. Continue doing this with all of the soup. But I found that using a hand blender (if you have one) is faster, and processes the soup into a nice consistency.
Stir in the vinegar, and bring to a boil. Remove from heat. Serve in bowls, and garnish with grated cheese.
Makes 6 servings.