Hall Cook Book
Tuscan Chick Pea Soup
Category: Soup / Submtd By: Betty Newberry
Yield: 8 Cups

Another easy and yummy
recipe. This is a favorite of nichole's when she came to visit with us in las
vegas. I like it too! - betty.
2 Tablespoon Olive Oil
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3/4 Teaspoon Salt
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2 Medium Onions, Finely Chopped
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1/4 Teaspoon Black Pepper
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-(makes ~2 Cups)
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46 1/2 Ounces Canned Garbanzo
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8 Cloves Garlic, Minced
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-Beans, Rinsed & Drained
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4 Cups Water
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14 1/2 Ounce Can Diced Tomatoes
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1 Teaspoon Fresh Rosemary, ( Or
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2 Tablespoon Balsamic Vinegar
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-1/4 Teaspoon Dried)
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Parmesan Cheese
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Sautee onion and garlic in
olive oil 10 minutes.
Stir in water, rosemary, salt, pepper, garbanzo beans, and tomatoes.
Bring to a boil. Lower the heat and simmer 20 minutes.
Place 2 C of the soup in a blender or food processor and puree.
Repeat with an additional 2 C of the soup.
Return puree to pan.
Add vinegar.
Bring to a boil once more.
Remove from heat.
Ladle in to a bowl, sprinkle with parmesan cheese and serve.
Per Cup: 248 Cal (19% from Fat, 15% from Protein, 66% from Carb); 10 g
Protein; 5 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 42 g Carb; 8 g Fiber; 64 mg
Calcium; 3 mg Iron; 966 mg Sodium; 2 mg Cholesterol
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