Ingredients:
• 1 can garbanzo beans
• ½ tsp salt
• 2 cloves garlic, minced
• 1 c finely chopped onion (about 2 medium)
• ½ c finely chopped carrots (about 1 medium)
• ¼ tsp pepper*
• ½ tsp crumble dried rosemary
• 1 (28 oz) can plum tomatoes
• 3 c veggie chicken broth*, or water
• Crumbled dried basil
Preparation:
1. Sauté garlic, onions and carrot in small amount of water until translucent.
2. Add pepper, herbs and tomatoes and bring to boil.
3. Reduce heat and simmer, uncovered, for 20 minutes, break up the tomatoes as they cook.
4. Mix in garbanzo beans and broth.
5. Taste and adjust seasoning.
6. Simmer, uncovered, for 20 minutes to blend flavors.
7. Add more broth or water to thin, if necessary.
8. Serve with a sprinkle of dried, crumbled basil.
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