Garbanzo Bean soup Recipe

From Dorothy McNett's Recipe Book.

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Garbanzo Bean soup

From Dorothy McNett's Recipe Book at This recipe is from Frank McInnis, a friend and wonderful customer and supporter of my store throughout the years. As friends and acquaintances often do, we lose contact through the years. But I firmly believe the common thread of our foods, wines, conversations keep all of us in touch. Lori Leonard of Hollister walked into Clementine's Kitchen here in Monterey to see me, and immediately asked about Frank. As we talked, she said she had Frank's recipe for Garbanzo soup, so in honor of continued friendships, I present his recipe. It is all a part of that cooking class gang!

2 tablespoons olive oil
2 cups finely chopped onion
8 garlic cloves, minced
4 cups water

1/4 teaspoon dried rosemary, or snipped fresh
3/4 teaspoon salt
1/4 teaspoon black pepper
3 (15 1/2 oz.) cans garbanzo beans, undrained
1 (14 1/2 oz.) can diced tomatoes

2 tablespoons balsamic vinegar
6 tablespoons Parmesan cheese

Heat olive oil in dutch oven over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently. Stir in water and next 5 ingredients (rosemary through tomatoes) and bring to boil. Reduce heat, simmer 20 minutes. Puree soup in food processor or blender in batches as needed. Return pureed soup to pan, stir in vinegar and bring to boil. Remove from heat, spoon into individual bowls and top each with 1 tablespoon cheese. Makes 6 bowls of soup, each 1 1/2 cups.

Recipe created 2009-06-12.

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