tuscany garbanzo soup

★★★★★ 1 Review
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

This recipe may sound complicated, but it is quite easy to make,and well worth the steps. It only has about 375 calories per 1 1/2 cups soup.

★★★★★ 1 Review
serves 6-8
prep time 6 Hr
cook time 20 Min
method Slow Cooker Crock Pot

Ingredients For tuscany garbanzo soup

  • DAY BEFORE MAKING SOUP., SPRAY THE INSIDE OF YOUR CROCK POT. USING 1 POUND OF THE DRY BEANS,PICK OVER BAD BEANS AND RINSE. NOW PLACE THEM IN THE CROCK POT WITH 3 QUARTS OF WATER AND 1 POUND OF BACON CHOPPED UP. ADD 1 TEASPOON OF SALT AND PEPPER.
  • COOK ON HIGH FOR 6-8 HOURS UNTIL BEANS ARE TENDER . TRANSFER TO A LARGE POT OR DUTCH OVEN. IF NOT MAKING THE SOUP NOW REFRIGERATE POT OF BEANS.
  • TO MAKE THE SOUP;
  • 3 Tbsp
    garlic butter or olive oil
  • 1 c
    chopped onion
  • 2 Tbsp
    minced garlic
  • your pot of garbanzo beans (can use 16 oz. of canned beans)
  • 1 tsp
    ginger paste
  • 1/4 tsp
    dried rosemary
  • 1 tsp
    each salt and pepper
  • 14 1/2 oz
    can of diced tomatoes with juice
  • 1/2 c
    sour cream
  • 1 Tbsp
    balsamic vinegar
  • grated fresh parmesan cheese, for garnish

How To Make tuscany garbanzo soup

  • 1
    In a small fry pan add the garlic butter , onions and garlic,; cook until translucent. then add to the Garbanzo beans in the pot.
  • 2
    To the pot of beans add the rosemary, ginger, salt and pepper, tomatoes with juice. Stir and bring to a boil over medium heat.. Reduce heat and simmer for 5 minutes.
  • 3
    Using a blender --place 2 cups of the soup in the blender and process until smooth. Pour pureed soup into a large bowl. .Repeat with remaining soup .
  • 4
    Pour the pureed soup back into your pot. Stir in the vinegar and the sour cream. Whisking until smooth..
  • 5
    Ladle soup into bowls and sprinkle each serving with cheese. Enjoy!

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