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Garbanzo Soup

Microwaverina's picture
Ingredients
  Butter 1 Ounce (2 Tablespoon Or 25 Gram)
  Onion 1 Small, chopped
  Garlic 1 Clove (5 gm), chopped
  Canned tomatoes 7 Ounce, mashed, with juice (3/4 Cup Or 200 Grams)
  Canned chickpeas 14 Ounce, drained (2 Cups Or 400 Grams, Garbanzo Beans)
  Marjoram/1 teaspoon chopped fresh marjoram 1 Pinch
  Boiling beef stock 1 Pint (Or Broth , 2 1/2 Cups Or 575 Milliliter)
  Freshly ground black pepper To Taste
  Salt To Taste
  Crusty white bread slice 4 , toasted
  Parmesan cheese 2 Tablespoon
Directions

Put the butter in a large pot and cook for 1 minute, until melted. Add the onion and garlic, cover and cook for 2 minutes.
Add the tomatoes, chick peas (garbanzos) and marjoram. Pour on the beef stock (broth), cover and cook for 6 minutes. Season to taste.
Lay a slice of toasted bread in each of 4 soup plates. Pour over the hot soup and serve with Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer

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