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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	3/4 Teaspoon Salt
2 Medium Onions, Finely Chopped	1/4 Teaspoon Black Pepper
-(makes ~2 Cups)	46 1/2 Ounces Canned Garbanzo
8 Cloves Garlic, Minced	-Beans, Rinsed & Drained
4 Cups Water	14 1/2 Ounce Can Diced Tomatoes
1 Teaspoon Fresh Rosemary, ( Or	2 Tablespoon Balsamic Vinegar
-1/4 Teaspoon Dried)	Parmesan Cheese

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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