Tuscan Chickpea Soup

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

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Nutritional Information

Amount per serving
  • Calories: 373
  • Calories from fat: 22%
  • Fat: 9.1g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 15g
  • Carbohydrate: 59.7g
  • Fiber: 11.4g
  • Cholesterol: 5mg
  • Iron: 3.7mg
  • Sodium: 955mg
  • Calcium: 197mg

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

  1. 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.
  2. 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.
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