Chickpea and Tomato Soup

Tasty, good-for-you soup with a few variations to try! Either serve as it is, or puree half the solids and return to pot, or puree all the solids. Serve with parmesan. Or -- better yet -- top with garlic croutons scattered with parmesan.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 138 Calories

Ingredients

• 4 cups water
• 1 clove garlic, minced
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 (14.5 ounce) can diced tomatoes
• 1 cube chicken bouillon, crumbled
• 1 tablespoon chopped fresh rosemary
• 1 (15 ounce) can garbanzo beans, drained and rinsed

Recipe Instructions

Step 1

In a large saucepan over medium heat, cook garlic in oil 1 minute. Stir in tomatoes and cook 2 minutes. Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper. Simmer, covered, 10 minutes.