THE PICKY EATER
This Garbanzo Bean 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.
Prep Time: 10 min
▢ 1 Tbsp extra virgin olive oil ▢ 1 red onion ▢ 8 garlic cloves ▢ 4 cups water or low sodium ▢ 1 teaspoon minced fresh rosemary ▢ 1 teaspoon salt ▢ ¼ teaspoon ground black pepper ▢ 45 oz chickpeas, rinsed and drained
Cook Time: 35 Min
Heat the olive 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 water, rosemary, salt, pepper, tomatoes, and drained and rinsed chickpeas, and bring to a boil. Note: If using spinach, add it in here. Reduce heat, and simmer 20 minutes.
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.