Garbanzo Bean Soup (Recipe)

Make this hearty soup to warm chilly days and satisfy winter appetites.  Serve it as a main dish and accompany it with garlic toast and fresh fruit.

Ingredients

1 large onion, chopped

4 celery ribs, sliced

2 carrots, peeled and thinly sliced

2 1/2 cups chopped green cabbage (about 1/2 of a small head)

2 medium potatoes, peeled and cut into 1/2-inch cubes

1 1/2 cups chopped fresh tomatoes or 1 (14 1/2-ounce) can diced peeled tomatoes, drained

1 medium zucchini, diced

1 cup dried garbanzo beans (chick-peas), rinsed, drained, and picked over

4 garlic cloves, minced

1/3 cup chopped fresh basil

1 bay leaf

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon salt

1/4 teaspoon ground pepper

3 (14 1/2 ounce) cans thicken or vegetable broth

2 cups frozen cut green beans, thawed

3/4 cups shredded or grated Parmesan cheese

Steps

1.  In a 5-quart electric slow cooker, mix together the onion, celery, carrots, cabbage, potatoes, zucchini, garbanzo beans, garlic, 3 tablespoons of the basil, the bay leaf, rosemary, salt pepper, and chicken broth.

2.  Cover and cook on the low heat setting about 8 hours, or until the beans are tender.

3.  Remove the bay leaf.  Stir in the green beans and remaining basil.  Heat 10 to 15 minutes longer.  Serve in soup bowls, topped with a generous sprinkling of cheese.