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- Broccoli, Onion and Mushroom Soup with Garbanzo Beans
- (Zuppa di Broccoli, Cipolle e Funghi con Ceci)
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Ingredients:
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
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Directions:
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In a pot large enough to hold all of the ingredients, add 3 tablespoons of olive oil, broccoli florets and onions.
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Saute for 5-6 minutes, stirring occasionally.
At the end of this time add the mushrooms and cook until the mushrooms release their liquid.
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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.
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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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