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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Broccoli, Onion and Mushroom Soup with Garbanzo Beans
Broccoli, Onion and Mushroom Soup with Garbanzo Beans
(Zuppa di Broccoli, Cipolle e Funghi con Ceci)

3 tbs extra virgin olive oil
1 lb broccoli florets, chopped
2 medium yellow onions, chopped
1/2 lb white or crimini mushrooms thinly sliced
6 cloves garlic thinly sliced
2 cups chicken stock
1 cup white wine
16 ounce can Garbanzo Beans
Salt and pepper
1/4 cup extra virgin olive oil for condiment
Grated Parmigiano cheese for condiment
In a pot large enough to hold all of the ingredients, add 3 tablespoons of olive oil, broccoli florets and onions.
Saute for 5-6 minutes, stirring occasionally.

At the end of this time add the mushrooms and cook until the mushrooms release their liquid.
Add garlic and wine and cook for 5-7 additional minutes, bringing the ingredients to a boil.

Add the chicken stock, 3 cups of water and the garbanzo beans.
Cover and cook over low heat for about 45 minutes.

Uncover and cook for an additional 30 minutes on medium heat. Stirring occasionally.

When serving, add a tablespoon of olive oil to each bowl to top the soup off. Two or three tablespoons of grated Parmigiano cheese, in addition to the olive oil is also a wonderful condiment. Serves 4-5.
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