Creamy Tomato and Garbanzo Soup was inspired by a recipe from Lisa Hicks at the 4-Leaf program. We made some modifications to use ingredients we usually have on hand. You can do the same. It was an instant hit with the Garden Dish crew. This soup has plenty of room for extra goodies, so if you have some leftover grain or pasta in the fridge, try adding it near the end of the cooking time.
Let’s talk about bread crumbs, which we include in this recipe to add more starchy-satisfaction in addition to the garbanzo beans. If you’re buying bread crumbs from the grocery store, read the label carefully. You may find ingredients such as high fructose corn syrup, partially hydrogenated vegetable oil, milk, or egg. Put it back on the shelf and pick up another one. If you get tired of looking for packaged bread crumbs made just from wholesome ingredients such as whole grain flour, water, yeast, and salt, we suggested you wander over to the freezer aisle and pick up a package of bread or English muffins from the Food For Life Baking Company. Read those labels too – companies change their recipes from time to time, so check before buying. Next, carry your treasure home and process several slices in your food processor to make enough for this recipe. You can process as much as you like and freeze the rest for another day or another recipe. That’s what we do.
- 4 medium - garlic cloves, minced or pressed
- 1 tsp - dried rosemary
- 1 tsp - dried thyme
- 6 cups - water
- 1 28 oz can - crushed tomatoes
- 2 14.5 oz cans - garbanzo beans, drained and rinsed
- 1 Tbs - red wine vinegar
- 1/2 cup - whole-grain bread crumbs
- In a large pot over medium heat, sauté the garlic, rosemary, and thyme in a little of the vegetable broth until the garlic is tender.
- Add the water, tomatoes, beans, and vinegar. Reduce heat to medium-low, cover, and simmer for 15 minutes. Using an emersion blender, blend the mixture for a few seconds until desired thickness and creaminess is achieved. If you don't have an immersion blender, puree about 4 cups of the soup in a blender and return the blended soup back to the pot.
- Stir in the bread crumbs. Salt to taste.
Nutrition (per serving): 327 calories, 75% calories from carbohydrates, 19% calories from protein, 6% calories from fat, 12.4g fiber.