Randy Mayor; Lydia DeGaris-Pursell
6 servings

Garlic, rosemary, balsamic vinegar, and Parmesan cheese deliver authentic Mediterranean flavors in this hearty main dish soup recipe.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

robinarroyave's Review

May 24, 2012
Geez, I don't understand why everyone is tweaking this recipe. I cooked it exactly as the recipe instructed, and it was fabulous! My husband made me promise to keep it in my rotation. I did specifically use home-grown, fresh rosemary, and freshly grated parmigiano reggiano. Served it with a small plate of thinly sliced pepperoni and crispy, bright green Siciliana olives, a hot-out-of-the-oven whole grain French baguette, and a nice bottle of Chardonnay. A very easy, satisfying, romantic, middle-of-the-work-week meal. Many thanks to the creator of this soup, whoever you are!

wiggieje's Review

October 30, 2013
Decent, satisfying winter soup, but it just didn't "ping" for me. Liked it, but didn't love it. As others have mentioned, I think it's better to leave some of chickpeas whole. I pureed half and left the rest.

fortunecooki's Review

December 01, 2012

laurielou's Review

January 04, 2012
I've made this several times -- easy, healthy recipe using ingredients I always have on hand. Like it better with only half pureed. Also, I use unsalted or low sodium versions of canned tomatoes and garbanzos, then add sea salt to taste. It's better for you and tastes fresher!

teacooking's Review

November 27, 2011
I've made this recipe too many times to count. It's great because I usually have most of the ingredients on hand. I use a large can of crushed tomatoes since I'm not a fan of diced tomatoes, but I also add a fourth can of chickpeas after pureeing about 1/2 the soup at the end. I also use chicken or vegetable broth in place of the water. The balsamic vinegar does add something extra and shouldn't be omitted. I also like to add a rind of Parmesan Cheese to add some richness as the soup simmers.

stormydogblue's Review

October 16, 2011
I added celery and carrot to the sauté and a bay leaf to the simmer. Only purée half for better texture. Everything else according to the recipe and it was wonderful!

trimleston's Review

October 09, 2011
I pureed half the soup then mixed it with the remaining, just to give it a bit more thickness while maintaining the different textures of the chick peas and tomatoes. I omitted the balsamic (not a fan), and it wasn't missing a thing. Loved it!!

GramercyGal's Review

October 02, 2011
This is tasty! I enjoyed it. It was fast and I had everything on hand. The balsamic was a little overwhelming and I may reduce it for next time. I also think I would add carrots and celery to the sauté just to add a little more depth. But I will certainly make this again.

Rocketmanthecat's Review

July 21, 2011
This was delicious. I only used two cans of chick peas and that was plenty. I also used fresh tomatoes instead of canned. Next time I will add zucchini and squash, yum!

vee823's Review

May 08, 2011