Garbanzo Soup Recipe
Ingredients
| 2 tbsp / 25 g / 1 oz butter | ||
| Onion | 1 Small, chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| 3/4 cup / 200 g / 7 oz canned tomatoes, mashed, with juice | ||
| Chickpeas | 2 Cup (16 tbs), drained | |
| Marjoram | 1 Pinch | |
| Beef broth | 2 1/2 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| 4 slices crusty white bread, toasted | ||
| Parmesan cheese | ||
| Salt | To Taste | |
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.
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.
Chef
