 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Garlic, rosemary, balsamic vinegar, and Parmesan cheese deliver authentic Mediterranean flavors in this hearty main dish soup recipe. Ingredients:
2 tablespoons olive oil |
2 cups finely chopped onion |
8 garlic cloves, minced |
4 cups water |
1 teaspoon minced fresh or 1/4 teaspoon dried rosemary |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
3 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained |
1 (14 1/2-ounce) can diced tomatoes, undrained |
1 to 2 tablespoons balsamic vinegar |
6 tablespoons (1 1/2 ounces) 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. Stir in the water and the next 5 ingredients (water through tomatoes), and bring to a boil. Reduce heat, and simmer 20 minutes.
2. Place 2 cups soup in a blender or food processor, and process until smooth. Pour the pureed soup into a bowl. Repeat procedure with 2 cups soup. Return all pureed soup to pan. Stir in the vinegar, and bring to a boil. Remove from heat. Spoon 1 1/2 cups soup into each of 6 bowls; sprinkle each serving with 1 tablespoon cheese.
|
|