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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Delicious on a wintry day! Ingredients:
3 garlic cloves, finely chopped |
1 large onion, finely chopped |
2 teaspoons finely chopped fresh rosemary |
1/4 cup olive oil |
2 cups canned tomatoes or 2 cups your own frozen tomatoes |
1 (20 ounce) can chickpeas or 2 cups prepared chickpeas |
4 cups beef stock |
2/3 cup orzo pasta |
salt, to taste |
fresh ground pepper |
1/2 cup chopped fresh parsley |
freshly grated parmesan cheese |
Directions:
1. In a large saucepan, sauté the garlic, onion and rosemary in oil until the onion is soft, about 5 minutes.
2. Add tomatoes and chickpeas. Cook for 15 minutes.
3. Add beef stock, orzo and salt and pepper. Heat thoroughly and let simmer for twenty minutes before serving, or put in a slow cooker on low for the day.
4. Serve the soup with bowls of chopped parsley and parmesan cheese.
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