 | | Directions |
- Finely chop onions and celery. Mince garlic.
- Heat oil in heavy pan and add onions, celery, and savory. Cook, stirring occasionally, until the onions are soft (about 5 minutes). Add garlic, stir to coat garlic with oil, and cook about 5 minutes, making sure that garlic doesn't brown. Reduce heat, if necessary.
- Add garbanzos and broth, simmer 5 - 10 minutes to develop flavors. Add salt and freshly ground black pepper to taste.
- Serve with wedges of lemon to squeeze over soup, or pass fresh lemon juice.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
Serving Size: 2 cups
|  | | Ingredients | | - | | 1 onion |
| - | | 1 stalk celery |
| - | | 1 teaspoon dried savory, crumbled (substitute sage or oregano) |
| - | | 3 tablespoons olive oil |
| - | | 4 cloves garlic |
| - | | 1 15 oz. can garbonzo beans |
| - | | 2 cups chicken or vegetable stock |
| - | | salt and pepper |
| - | | 2 large lemon wedges, or 1 tablespoon fresh lemon juice |
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