A rich, hearty soup--right from your cupboard!
- 2 15.5 ounce cans garbanzo beans
- 1/2 cup prepared basil pesto
- 1/2 cup tomato paste
- 3 Tablespoons vegetable boullion paste
- 3 onions, coarsely chopped
- 3 Tablespoons olive oil
Preparation time 10mins
Cooking time 45mins
Drain liquid from garbanzo beans and add water to equal 8 cups. Puree beans in food processor until smooth. Stir together pureed beans, liquid, basil pesto, tomato paste, and boullion paste in soup pot. Heat gently to a simmer, and keep at simmer while carmelizing onions.
To carmelize onions: heat olive oil in large skillet over medium heat. Add chopped onions and stir gently until onions are uniformly browned, about 20 minutes.
To serve, put hot soup in bowls and top with carmelized onions.