Easy to pull together with pantry ingredients, this Tomato Chickpea Soup is garlicky, and rich with just a hint of rosemary!
– In a Dutch oven or soup pot, add the olive oil and heat until shimmering. Stir in the onions. Saute until slightly softened. Stir in the garlic and cook.
– To the pot add the chickpeas, tomatoes and all their juices, salt, pepper, rosemary and water. Bring to a boil. Reduce heat to simmer. Lid the pot and cook, stirring occassionally.
– Remove from heat. Puree the soup until creamy. Heat on medium low until warmed through.
– Stir in the balsamic vinegar and squeeze in the juice. Stir and taste to adjust salt. Ladle into soup bowls, add a sprinkle of parmesan and garnish with fresh rosemary if desired. Serve with crusty bread.