tuscany garbanzo soup

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