Garbanzo Bean Soup

Garbanzo Bean Soup

3 tablespoons olive oil
1 major onion, diced
1 celery rib, chopped
3 garlic cloves, minced
3 cups Vegetable Stock or ordered stock
1 (14.5-ounce) can petite diced tomatoes, undrained
2 (15-ounce) cans garbanzo beans, exhausted and rinsed
2 tablespoons chopped new rosemary or 2 teaspoons dried
Salt and beaten crimson pepper flakes to style
Recently grated Parmesan cheese

1. Warm olive oil within a medium skillet in excess of medium-substantial warmth. Increase onion, celery, and
garlic. Cook, stirring normally, for 3 minutes, or right until onion is translucent. Scrape
blend into the sluggish cooker.
2. Increase stock, tomatoes, garbanzo beans, and rosemary to the gradual cooker, and stir
effectively. Cook upon Lower for 6 to 8 hrs or upon Substantial for 3 to 4 several hours, or till veggies are
comfortable. Time to style with salt and crimson pepper flakes, and provide sizzling, passing
Parmesan cheese independently.