It's October, and in Ohio I would be pleasantly chilly admiring the red and orange leaves outside but I am living in Texas, happily mind you, but missing the fall. Autumn's unique crispness always has me craving new shoes and big, steamy bowls of soup. I'm thinking some ankle boots from Me Too but as for the soup I want something savory and light. Garbanzo beans are a staple of mine, I put them in salads, patties, pasta, hummus, and most favourably in hearty soups such as this Parmesan Broth Chickpea Stew. This soup is highly flavorful from a Parmesan rind boiling away in the broth and a pure delight on a cold November's day. Even if you are living in the eighty degree autumn of Austin one bowl of this and you'll be daydreaming of tea and sweaters in no time.
1 16 oz can of garbanzo beans rinsed, drained (or a cup of dried beans soaked,boiled)
1 medium white onion, chopped
2 shallots, thinly sliced
1 leek, trimmed and white parts thinly sliced
3 cloves of garlic thinly sliced
2 medium to small potatoes chopped
1 small Parmesan rind
3 cups of chicken or veggie stock
2 cups of warm water
3 tbs of olive oil
salt and pepper
Saute the onions, shallots, garlic, and leeks in oil until translucent, 7 min.
Add the beans, potatoes, stock, and cheese rind.
Boil then simmer for 20 minutes.
Remove Parmesan rind, blend half of the soup.
Add water as needed.
Taste, add salt and pepper as needed.
Serve with a big chunk of bread, a salad, or just a clean spoon!