Sort ingredients
ccvv
QR Code
Listen
Pdf
Heat 3 tablespoons of olive oil in a deep saute pan over medium heat. Add the chopped tomato, onion, and garlic. Season with a pinch of salt and pepper. Saute the vegetables for 3 to 5 minutes, until tender.
In a blender, combine 2 cups garbanzo beans with the sauteed vegetables, the cloves, and ½ cup of broth. Blend until smooth and creamy.
Wipe out the saute pan. Heat the remaining oil over medium heat, then carefully add the pureed garbanzo mixture. Add another ½ cup of broth and the remaining 1 cup of whole garbanzos; bring to a gentle simmer.
Stir in the pineapple vinegar. If the soup consistency is too thick, add the remaining stock.
Season with salt and pepper to taste.
Ladle and serve immediately. Top with olive oil, croutons, and herbs, as desired.