Recipe for Garbanzo Bean Soup 
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Yield:
1
Ingredients:
Amount Ingredient
1 lrg onion, chopped
4 x celery ribs, sliced
2 x carrots
peeled and thinly sliced
1/2 cup chopped green cabbage
(about 1/2 of a small head)
2 med potatoes
peeled and cut into 1/2-inch cubes
1/2 cup chopped fresh tomatoes
OR 14 1/2-ounce canned diced peeled
and drained tomatoes
1 med zucchini, diced
1 cup dried garbanzo beans, (chick-peas)
rinsed and drained and picked over
4 x garlic cloves, minced
1/3 cup chopped fresh basil
1 x bay leaf
1/2 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp ground pepper
3 can chicken or vegetable broth,
2 cup frozen cut green beans, thawed
Instructions:
Instructions: Make this hearty soup to warm chilly days and satisfy winter appetites. Serve it as a main dish and accompany it with garlic toast and fresh fruit.

MAKES 5 TO 6 SERVINGS

1. In a 5-quart electric slow cooker, mix together the onion, celery, carrots, cabbage, potatoes, tomatoes, zucchini, garbanzo beans, garlic, 3 tablespoons of the basil, the bay leaf, rosemary, salt, pepper, and chicken broth.

2. Cover and cook on the low heat setting about 8 hours, or until the beans are tender.

3. Remove the bay leaf. Stir in the green beans and remaining basil. Heat 10 to 15 minutes longer. Serve in soup bowls, topped with a generous sprinkling of cheese.

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