Just a bit of heat with a drizzle of fresh olive oil finishes this hearty vegetarian soup.
Equipment
- blender
Ingredients
- 2 tbsp Balanced Extra Virgin Olive Oil
- 1 1/2 cups finely chopped ren onion
- coarse salt to taste
- freshly ground pepper to taste
- 4 cloves of garlic finely chopped
- 1 sprig of fresh rosemary chopped
- 1 (15oz) can stewed tomatoes
- 2 (15 oz ea) cans garbanzo beans rinsed and drained
- 4 cups chicken broth
- 1/4 cup toasted pine nuts and more for serving
- sliced avocado for serving
- parmesan cheese freshly grated
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Instructions
- Heat oil in a medium pot over medium heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and golden, about 8 minutes.
- Add garlic and fresh herbs and cook, stirring, until fragrant, about 1 minute. Add tomatoes, beans and broth; bring to a boil. Reduce heat; simmer until beans are heated through about 10 minutes; let cool 10 minutes.
- Using a stick blender add some of the pine nuts and process until beans are coarsely chopped but not pureed (do not over process). Season with salt and pepper and rewarm in pot. Divide soup among 4 bowls and serve with remaining pine nuts, avocado, and finish with Parmesan cheese.
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