The slow-cooked beans really bring a fantastic flavor to this simple soup adapted from The Silver Spoon.
Creamed Garbanzo Bean Soup
- 1 cup dried garbanzos soaked in cold water overnight then drained
- 1 onion, sliced thin
- 3 cups chicken stock
- 2 tbsp olive oil
- 1 garlic clove
- 1 sprig rosemary
- 4 slices bread lightly toasted
- Melting cheese
Place garbanzos and onion in a large stock pot and cover with chicken stock and three cups water. Bring to a boil and then turn down to a low simmer and cover. Cook beans for two hours, stirring occasionally. Pour cooked beans into a blender and puree. Pour back in the pot and season with salt and pepper. Ladle out servings of soup in oven safe bowls. In a small frying pan heat olive oil over medium heat. Add garlic and rosemary and fry until oil begins to turn golden brown. Remove from heat and discard herbs. Pour oil into soup bowls, top with toasted bread and cheese and broil in an oven until cheese bubbles. Serve hot.