This soup was a happy accident, the result of leftovers from a riff on Katelyn's Italian Fried Garbanzos. I will be making it again! It's a nice way to sneak some protein into a soup, it's hearty and filling, and it could not be easier to make.
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Here's all I did:
1. Rinse 1 can garbanzos. Heat these, 1 sliced leek, and 4 sliced garlic cloves in olive oil, with plenty of salt, paprika, and cayenne.
2. Once garbanzos, leeks and garlic are fried, throw them in your soup pot with the contents of two large (28 oz) cans of whole canned tomatoes. Heat. Blend with immersion blender. Adjust seasonings. Gobble, with bread and maybe some shavings of hard white cheese.
.JPG)
Here's all I did:
1. Rinse 1 can garbanzos. Heat these, 1 sliced leek, and 4 sliced garlic cloves in olive oil, with plenty of salt, paprika, and cayenne.
2. Once garbanzos, leeks and garlic are fried, throw them in your soup pot with the contents of two large (28 oz) cans of whole canned tomatoes. Heat. Blend with immersion blender. Adjust seasonings. Gobble, with bread and maybe some shavings of hard white cheese.
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