Beautiful Pictures

You have to go to this site. L. Herbert Designs, click on the egg. Laryssa has beautiful and affordable prints. I finally ordered my first one from her, The Brown Egg with Blue Feather. I am soooo pleased. I have a few more to get.

This soup is amazing, healthy, inexpensive, easy to cook and delicious. Try it!!!!

Tuscan Chickpea Soup

Randy Mayor; Lydia DeGaris-Pursell

Garlic, rosemary, balsamic vinegar, and Parmesan cheese deliver authentic Mediterranean flavors.

Yield

6 servings

Ingredients

• 2 tablespoons olive oil
• 2 cups finely chopped onion
• 8 garlic cloves, minced
• 4 cups water (I did not add any water)
• 1 teaspoon minced fresh or 1/4 teaspoon dried rosemary
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 (15 1/2-ounce) cans chickpeas (garbanzo beans)
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 to 2 tablespoons balsamic vinegar
• 6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese

Preparation

Heat the olive oil in a Dutch oven over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently. Stir in the water and the next 5 ingredients (water through tomatoes), and bring to a boil. Reduce heat, and simmer 20 minutes.

Place 2 cups soup in a blender or food processor, and process until smooth. Pour the pureed soup into a bowl. Repeat procedure with 2 cups soup. Return all pureed soup to pan. Stir in the vinegar, and bring to a boil. Remove from heat. Spoon 1 1/2 cups soup into each of 6 bowls; sprinkle each serving with 1 tablespoon cheese.

Nutritional Information

Calories:

373 (22% from fat)

Fat:

9.1g (sat 2.1g,mono 4.5g,poly 1.6g)

Protein:

15g

Carbohydrate:

59.7g

Fiber:

11.4g

Cholesterol:

5mg

Iron:

3.7mg

Sodium:

955mg

Calcium:

197mg

Cooking Light, OCTOBER 2001