Vegetarian Chickpea, Garlic, & Rosemary Soup

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Vegetarian Chickpea, Garlic, & Rosemary Soup

 

1-1/2 Tablespoons extra virgin olive oil

1 medium-sized onion, diced

1 medium-sized bell pepper -- red, orange, or yellow, not green -- diced

2 large cloves garlic, pressed or minced

1/8 teaspoon crushed red pepper flakes

1 sprig fresh rosemary, about four or five inches long, broken or cut in

half

1-1/2 cups fresh tomatoes (preferably plum variety), diced, or one 14-1/2-oz

can diced tomatoes

1 16-oz can chickpeas (garbanzo beans), rinsed and drained (or 1-1/2 cups

home cooked)

3 cups vegetable broth or bouillion

1 Tablespoon balsamic vinegar

Salt and pepper to taste

 

Heat the oil in a large soup pot over medium-high heat. Add the onion and

sauté for about two or three minutes. Add the bell pepper, garlic, pepper

flakes, and one-half of the rosemary sprig. Continue to sauté until the

onion is soft, about another four or five minutes. Add the tomatoes along

with any juice from the cutting board or can. Continue to cook, stirring

occasionally, until most of the juice cooks away, about two or three

minutes. Stir in the chickpeas and broth. Bring the soup to a boil, then

lower the heat and simmer, covered, for three or four minutes to allow the

flavours to blend. Turn off the heat, but leave the pot on the burner.

Remove the rosemary sprig from the pot. Cut the leaves from the branch of

the remaining piece of rosemary; mince the leaves and discard the branch.

Stir the leaves and vinegar into the soup. Season to taste. Serve hot.

About 4 servings.