Tuscan Chickpea Soup

Tuscan Chickpea Soup Recipe
Randy Mayor; Lydia DeGaris-Pursell
Garlic, rosemary, balsamic vinegar, and Parmesan cheese deliver authentic Mediterranean flavors in this hearty main dish soup recipe.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 373
Caloriesfromfat 22 %
Fat 9.1 g
Satfat 2.1 g
Monofat 4.5 g
Polyfat 1.6 g
Protein 15 g
Carbohydrate 59.7 g
Fiber 11.4 g
Cholesterol 5 mg
Iron 3.7 mg
Sodium 955 mg
Calcium 197 mg

Ingredients

2 tablespoons olive oil
2 cups finely chopped onion
8 garlic cloves, minced
4 cups water
1 teaspoon minced fresh or 1/4 teaspoon dried rosemary
3/4 teaspoon salt
1/4 teaspoon black pepper
3 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (14 1/2-ounce) can diced tomatoes, undrained
1 to 2 tablespoons balsamic vinegar
6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese

Preparation

Heat the olive oil in a Dutch oven over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently. Stir in the water and the next 5 ingredients (water through tomatoes), and bring to a boil. 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. Return all pureed soup to pan. Stir in the vinegar, and bring to a boil. Remove from heat. Spoon 1 1/2 cups soup into each of 6 bowls; sprinkle each serving with 1 tablespoon cheese.

October 2001
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