Ingredients
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3 garlic cloves, finely chopped
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1 large onion, finely chopped
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2 teaspoons finely chopped fresh rosemary
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1/4 cup olive oil
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2 cups canned tomatoes or 2 cups your own frozen tomatoes
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1 (20 ounce) can chickpeas or 2 cups prepared chickpeas
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4 cups beef stock
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2/3 cup orzo pasta
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salt, to taste
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1/2 cup chopped fresh parsley
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freshly grated parmesan cheese
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fresh ground pepper
Instructions
- In a large saucepan, sauté the garlic, onion and rosemary in oil until the onion is soft, about 5 minutes.
- Add tomatoes and chickpeas. Cook for 15 minutes.
- Add beef stock, orzo and salt and pepper. Heat thoroughly and let simmer for twenty minutes before serving, or put in a slow cooker on low for the day.
- Serve the soup with bowls of chopped parsley and parmesan cheese.