ZUPPA DI CECI
Saute onions and garlic with oil or butter in a soup pot until tender and translucent, but not brown. Throw in 2-3 springs of rosemary and continue stirring for a few minutes. Add salt, pepper and 1/2 teaspoon of Turmeric. Drain a can of garbanzo beans and pour into the pot with the onions. Cook everything for at least 30 minutes. Serve with crusty bread. Enjoy! |