Herb Tomato And Chickpea Soup
2 cloves Garlic, minced
1 cup Onion, finely chopped
1/2 cup Carrots, finely chopped
1/4 teaspoon Black Pepper
1/2 teaspoon dried Rosemary, crumbled
28 ounce can Plum Tomatoes
15 ounce can Chickpeas, drained and rinsed
3 cups Vegetable broth, Chicken broth, or Water
1/2 teaspoon Salt
dried Basil, crumbled
Sauté garlic, onions, and carrots in small amount of water until translucent. Add pepper, rosemary, and tomatoes and bring to a boil.
Reduce heat and simmer uncovered, for 20 minutes. Break up the tomatoes as they cook.
Mix in chickpeas and broth, adjust seasonings to taste. Simmer uncovered, for 20 minutes to blend flavors. Add more broth or water to thin, if necessary.
Serve with a sprinkle of crumbled dried basil.