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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a Dutch oven over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently. | 2. Stir in the water and the next 5 ingredients (water through tomatoes), and bring to a boil. Reduce heat, and simmer 20 minutes. | 3. Place 2 cups soup in a blender or food processor, and process until smooth. Pour the pureed soup into a bowl. | 4. Repeat procedure with 2 cups soup. Return all pureed soup to pan. Stir in the vinegar, and bring to a boil. Remove from heat. | 5. Spoon 1 1/2 cups soup into each of 6 bowls; sprinkle each serving with 1 tablespoon cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2	cups	chopped	128.0	29.888	3.52	0.32
garlic clove	8		minced	35.76	7.9344	1.5264	0.12
water	4	cups		0.0	0.0	0.0	0.0
rosemary	1	teaspoon	minced	0.917	0.1449	0.0232	0.040999999999999995
salt	3/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
chickpea	3	cans	rinsed drained	3400.2999	566.2669	184.1379	54.3328
tomato	1	can	diced undrained	62.068999999999996	13.7631	3.2384	0.5397
balsamic vinegar	1 -2	tablespoon		0.0	0.0	0.0	0.0
parmesan cheese	6	tablespoons	grated	111.0	12.0	12.0	1.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.