Tasty Tuesdays: Tuscan Chickpea Soup

We spent most of the day Sunday preparing low calorie freezable  meals that we could simply defrost and reheat once we bring Baby A home.  I wanted dishes that would be flavorful but that would also help me get on track with Weight Watchers fairly soon after I deliver.  We made a ground turkey and red bean chili, slow cooked pork loin with tomatoes and mushrooms, lentil soup with turkey sausage, and one of my trusty old WW favorites - Tuscan Chickpea Soup.  

I have made this soup several times, and each time I am amazed by how this combination of simple ingredients creates such a filling and delicious soup.  The addition of the balsamic vinegar brings the perfect zing to the dish.  Pair this with some warm crusty bread, and voila!  

Ingredients

• 2 tablespoons olive oil 
• 2 cups finely chopped onion 
• 8 garlic cloves, minced 
• 4 cups water
• 1 teaspoon minced fresh or 1/4 teaspoon dried rosemary
• 3/4 teaspoon salt 
• 1/4 teaspoon black pepper 
• 3 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 to 2 tablespoons balsamic vinegar 
• 6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese 

Preparation

• Heat the olive oil in a Dutch oven over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently. Stir in the water and the next 5 ingredients (water through tomatoes), and bring to a boil. Reduce heat, and simmer 20 minutes.
• Place 2 cups soup in a blender or food processor, and process until smooth. Pour the pureed soup into a bowl. Repeat procedure with 2 cups soup. Return all pureed soup to pan. Stir in the vinegar, and bring to a boil. Remove from heat. Spoon 1 1/2 cups soup into each of 6 bowls; sprinkle each serving with 1 tablespoon cheese.

Do you have any freezable meals tips or ideas?