Tuscan Chickpea Soup
"I have tweaked this cooking light inspired vegetarian dish, just a little to boost flavor, added a few calories, but boy it really is worth it. I have adapted this recipe for the crockpot, but all you really need to do for stove top is cook the chickpeas completely before starting and simmer the soup for 30 minutes."
- Ready In:
- 24hrs 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 3 cups dried garbanzo beans or (15 ounce) cans chickpeas
- 2 tablespoons olive oil
- 2 cups chopped onions
- 8 cloves garlic (pressed or minced)
- 2 cups vegetable stock
- 2 cups water or 2 cups additional vegetable stock
- 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
- 1⁄4 teaspoon pepper (freshly ground is always better)
- 1 (15 ounce) can diced tomatoes (undrained)
- 3 tablespoons balsamic vinegar
- 1 1⁄2 ounces grated fresh parmesan cheese (6 tbs)
directions
- Soak dried garbanzo beans in water to cover overnight.
- Rinse and inspect the beans and set aside.
- In a skillet heat the olive oil over medium heat, add the garlic and onion and cook of 10 minutes stirring frequently.
- Put the onion mixture, garbanzo beans, and next 5 ingredients in your crockpot.
- Simmer in the crockpot for 2 to 4 hours.
- (I will start this on low in the morning, and turn up the heat when I come home for lunch).
- To make the soup thicker, blend 4 cups of the soup in a blender, 1 cup at a time (very carefully, this is hot soup!) then place all 4 cups back into the soup.
- Stir in the balsamic vinegar and let the soup simmer another 15 minutes.
- (this is the perfect time to throw together a salad).
- Place the soup in bowls (1 1/2 cups for 6 servings) and sprinkle with parmesan (1 tbs).
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Reviews
-
The main flavors go well enough together but we really didn't care for the texture. We had a real disconnect with the "onions and chickpeas in water" type of texture, either pureed or whole. Also, is the 3 tablespoons of balsamic vinegar an error? 3 teaspoons would have been plenty it seems. The vinegar taste overtook all other flavors (besides the onions a bit), and it was way way too much for all of us. The consensus here is that I probably won't make this again, but the leftovers will get eaten with some crusty bread. It was super simple and budget friendly though. Thanks for sharing. -
Easy, delicious. I blend all the soup and it has a lovely texture. -
Wonderful soup MY family loved it! -
This soup was good, but was a little too bitter after the vinegar was added, even though I love balsamic vinegar. Next time I will add only half the amount and I bet it turns out perfect! -
This makes a different and delicious soup. I made the soup from dried chickpeas on the stove top. It did take longer to cook after the chickpeas were tender, perhaps because I kept the heat fairly low. Other than using chicken stock (because that's what I had), I followed the recipe for ingredients and amounts. Thank you very much for sharing this recipe with us.
RECIPE SUBMITTED BY
I love to cook, to feed people and to experiment. Unfortunately I have a very limited audience, so most of my creations are reserved for me alone. My BF is a sort of picky eater and all of my favorites he dislikes, so I'm learning how to get around lots of ingredients. Like mushrooms (so sad), tomatoes and onions... who cooks without onions? In this one way, it's almost a good thing that our schedules allow for only 3 meals a weeks together :-)
