Tuscan Chickpea Soup
Recipe type: Soup
Serves: 6
  • 2 tbsp olive oil
  • 2 cups finely chopped onion
  • 8 garlic cloves, minced
  • 4 cups water
  • 1½ tsp minced fresh rosemary (or ¼ tsp dried)
  • ¾ tsp salt
  • ¼ tsp fresh cracked pepper
  • 3 (15½ oz) cans chickpeas, rinsed and drained
  • 1 (14½ oz) can diced tomatoes, undrained
  • 2 tbsp balsamic vinegar
  • 6 tbsp grated fresh Parmesan cheese
  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently, until soft.
  2. Stir in the water, rosemary, salt & pepper, chickpeas and tomatoes, and bring to a boil. Reduce heat, and simmer 20 minutes.
  3. Use an immersion blender to puree about half the soup. (OR, use a regular and blend about 4 cups of the soup, then return it to the pot.)
  4. Stir in the vinegar, and bring to a boil. Remove from heat.
  5. Serve topped with Parmesan cheese, along with some crusty bread for dipping.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/2015/05/21/tuscan-chickpea-soup/