Chickpea-Tomato Soup | Oregonian Recipes

Ingredients

• 1/2 large onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1/4 teaspoon kosher salt
• 1 clove garlic, minced
• 3 (14-ounce) cans diced tomatoes
• 2 15-ounce cans garbanzo beans, drained (about 3 cups)
• 2 cups low sodium vegetable stock
• 1 tablespoon fresh rosemary, finely minced
• 2 tablespoons balsamic vinegar
• Freshly ground black pepper, to taste