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Chick Pea Soup

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Ingredients
  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)
Directions

Preheat oven to 450° F.
In a large saucepot heat olive oil until hot.
Add onion.
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Pea

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