Canned, diced tomatoes are simmered quickly with garbanzo beans and a bit of rosemary in this quick and easy soup.
INGREDIENTS (for 4 servings):
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 4 cups water
- 1 cube chicken bouillon, crumbled
- 1 tablespoon chopped fresh rosemary
- salt and pepper to taste
In a large saucepan over medium heat, cook garlic in oil 1 minute. Stir in tomatoes and cook 2 minutes. Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper. Simmer, covered, 10 minutes.