Garbanzo Bean Soup

Garbanzo Bean Soup

Ingredients:
3 tablespoons olive oil
1 large onion, diced
1 celery rib, chopped
3 garlic cloves, minced
3 cups Vegetable Stock or purchased stock

Directions:
1 (14.5-ounce) can petite diced tomatoes, undrained
2 (15-ounce) cans garbanzo beans, drained and rinsed
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
Salt and crushed red pepper flakes to taste
Freshly grated Parmesan cheese
1. Heat olive oil in a medium skillet over medium-high heat. Add onion, celery, and
garlic. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape
mixture into the slow cooker.
2. Add stock, tomatoes, garbanzo beans, and rosemary to the slow cooker, and stir
well. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until vegetables are
tender. Season to taste with salt and red pepper flakes, and serve hot, passing
Parmesan cheese separately.
Note: The soup can be prepared up to 3 days in advance and refrigerated, tightly
covered. Reheat it, covered, over low heat, stirring occasionally.
Variation:
Substitute white beans for the garbanzo beans.
Garbanzo beans have been part of Mediterranean cuisines since the Bronze Age. In classical Greece
they were a staple, and the Roman gourmet Apicius gives several recipes for them. We also know that
the Roman armies traveled with them; they have been found at forts in Germany and France.
Creamy Leek and Potato Soup
The combination of leeks, potatoes, and cream is part of most European cuisines,
including Italian. It’s traditionally served a little lumpy, but I’ve also given directions
for a more elegant pureed version.
Makes 6 to 8 servings | Prep time: 20 minutes | Minimum cook time: 21/4 hours in a
medium slow cooker