Easy Garbanzo Bean Soup with Parmesan

the picky eater Full Recipe

This Italian Chickpea Soup made with rosemary, diced tomatoes, onions, garlic, and parmesan is a simple recipe with wonderful Tuscan flavors that's packed with fiber and protein.

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Ingredients

How to make Garbanzo Bean Soup

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Heat oil in a Dutch oven (or a large pot) over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently.

Stir in the cups of water, rosemary, salt, black pepper, chickpeas, and tomatoes.

Bring to a boil over high or medium-high heat. Reduce heat to medium low, and simmer 20 minutes.

Place 2 cups of soup in a blender or food processor, and process until smooth. Pour the pureed soup into a bowl. Repeat procedure with 2 cups soup.

If using a blender, return all pureed soup to pan. Stir in the vinegar, and bring to a boil. Remove from heat.

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