Chick Pea Soup
|Olive oil||2 Tablespoon (Progresso)|
|Chopped onion||1 Cup (16 tbs)|
|Canned chickpeas||38 Ounce, undrained (2 Cans, 19 Ounces Each, Progresso Ceci)|
|Beef broth||3 1⁄2 Cup (56 tbs)|
|Canned tomato sauce||15 Ounce (1 Can, Progresso)|
|Frozen chopped spinach/2 cups chopped swiss chard||10 Ounce (1 Package)|
|Sage leaves||1 Teaspoon, crushed|
|Ground black pepper||1⁄16 Teaspoon|
|Italian bread slices||8 (1/2 Inch Thick)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs), divided (Progresso)|
Preheat oven to 450° F.
In a large saucepot heat olive oil until hot.
Saute for 2 minutes.
Place contents of 1 can of the chick peas in the container of an electric blender.
Cover and whirl until smooth.
Add to sauteed onion along with remaining chick peas.
Stir in beef broth, tomato sauce, spinach, sage and black pepper.
Bring to a boil.
Reduce heat and simmer, covered, for 10 minutes.
Arrange bread slices in the bottom of a 4-quart oven-proof casserole.
Top with 1/4 cup of the Parmesan cheese.
Ladle soup over all.
Sprinkle with remaining 1/2 cup Parmesan cheese.
Bake until cheese is lightly browned, about 8 minutes.