---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Tuscan Chick Pea Soup
 Categories: Soup
      Yield: 8 Cups
 
      2 T  Olive Oil
      2 md Onions,Finely Chopped
           -(makes ~2 Cups)
      8 ea Garlic,Minced
      4 c  Water
      1 t  Fresh Rosemary,( Or 1/4
           -Teaspoon Dried)
    3/4 t  Salt
    1/4 t  Black Pepper
 46 1/2 oz Canned Garbanzo Beans
           -Rinsed & Drained
 14 1/2 cn Diced Tomatoes
      2 T  Balsamic Vinegar
           Parmesan Cheese

[Note: 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.]
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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