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Tuscan Chickpea Soup Recipe

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This recipe for Tuscan Chickpea Soup, by , is from The Yandrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Katie Yandrick

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil
2 cups finely chopped onion
8 garlic cloves, minced
4 cups vegetable broth
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

Directions:
Directions:
Heat the olive oil in a large pot over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently. Stir in the vegetable broth and the next 5 ingredients (broth 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.

 

 

 

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