Chickpea and Shrimp Soup
|Vegetable oil/Olive oil||1 Tablespoon|
|Diced onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned condensed beef broth||42 Ounce (4 Can, 10.5 Ounce Each)|
|Canned diced tomatoes with roasted garlic||14 1⁄2 Ounce, undrained (1 Can, Recipe Ready Type)|
|Canned garbanzo beans||15 Ounce, rinsed, drained (1 Can)|
|Italian paste with italian seasonings||6 Can (60 oz) (1 Can)|
|Small cooked shrimp||8 Ounce|
|Chopped fresh italian parsley/2 teaspoons dried parsley flakes, crushed||2 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
1. Heat oil over medium-high heat in large saucepan. Add onion and garlic; saute for 1 minute.
2. Stir in broth, undrained tomatoes, chickpeas and tomato paste. Bring to boil.
3. Reduce heat to low; simmer, uncovered, 10 minutes. Add shrimp, parsley, salt and pepper; simmer 3 minutes or until heated through. Stir before serving. Garnish with additional chopped fresh parsley, if desired.