Chickpea & Tomato Soup

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3 tbsp olive oil
3 large garlic cloves, minced
1 small onion, minced
1/4 tsp crushed hot red pepper
1 14-1/2 ounce can diced tomatoes, juices reserved
1 tbsp balsamic vinegar
1 tsp dried rosemary
2 cups cooked chickpeas (garbanzo beans) or 1 16-ounce can chickpeas, rinsed and drained
4 cups chicken stock or reduced-sodium canned broth
1/4 tsp salt, or to taste
1/2 cup grated Parmesan cheese
1/2 cup croutons

In a large saucepan, heat the oil over medium heat.  Add the garlic, onion and hot pepper.  Cook, stirring often, until the onion is softened but not browned, about 5 minutes.

Add the tomatoes with their juices, the vinegar and rosemary.  Increase the heat to high and boil until juice from the tomatoes thickens, about 5 minutes.

Add the chickpeas, chicken stock and salt.  Cover and simmer 30 minutes, stirring occasionally and smashing some of the beans with the back of a spoon.  To serve, sprinkle with the cheese and the croutons.

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