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
Ingredients
01/06
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.
02/06
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.
03/06
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.