Chickpea & Tomato Soup

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.