Garbanzo bean soup made with rosemary, diced tomatoes, onions, garlic, and parmesan is a simple recipe with wonderful Tuscan flavors packed with fiber and protein.
You’ll love that this colorful and creamy soup is ready to enjoy in about 30 minutes, even if garbanzo soup is your first homemade soup recipe.
Heat oil in a Dutch oven, or a large pot, over medium heat. Add diced onion and garlic, and cook for 10 minutes, stirring frequently.
Add the water or broth, rosemary, salt, black pepper, chickpeas, and tomatoes and stir.
Bring to a boil over high or medium-high heat. Reduce heat to medium low, and simmer for 20 minutes.
Using an immersion blender, blend this Tuscan chickpea soup until creamy. Return all of the pureed soup to the Dutch oven.
Stir in the vinegar, and bring the soup to a boil. Remove from heat.