Who doesn’t love a warm bowl of soup after a cold winter day?! Garbanzo beans make a great addition to the traditional recipe and add an extra bonus of protein, fiber, magnesium and iron.
- 3 large onions (1 red, 1 white, 1 sweet)
- 2 heads garlic, minced
- 2 (32) oz containers of unsalted beef broth (or low sodium depending on your preference)
- 1 can garbanzo beans, rinsed well
- Sliced Muenster & Havarti cheese
- Thick sliced, grilled baguette (I prefer Le Petit)
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 2 cups of dry red wine
- 1 tbsp whole wheat flour
- 4 tbsp extra virgin olive oil
- Sea salt & black pepper to taste
Heat large soup pot with 2 tbsp olive oil. Add onions. Saute 5-10 minutes or until soft. Add in minced garlic, thyme, rosemary, salt and pepper and another tbsp olive oil. Stir and saute another ~5 minutes. Sprinkle whole wheat flour over onion garlic mix. Add in red wine and bring temperature to med-high, stirring frequently until the wine has cooked off. Once wine has cooked away, continue to saute another 5-10 minutes making sure onions and garlic are soft. Add in garbanzo beans and beef broth. Simmer for ~20 minutes.
While soup is simmering, pre-heat oven to 350. Slice baguettes about 1” thick and brush with olive oil. Bake in oven for 5-7 minutes until golden brown and crisp.
Place 1-2 slices of baguette in wide mouth soup bowl and top with cheese slices. Using a soup ladle, pour soup mixture over cheese and bread. Wait a minute or so for the cheese to melt. Dig in!