Coriander Garbanzo Bean Soup
By Chef Ann Gentry


1 cup Cipolline Onions 
1 tablespoon Olive Oil 
2 tablespoons Minced Garlic 
1 cup Garbanzo Beans fresh 
1/2 bunch Cilantro fresh 
1 teaspoon Organic Grinders Garden & Herb with Sea Salt 
Vegetable Stock 


Prepare the Garbanzo Beans according to the instructions on the package. 

Cut the onions into chunks. 

 In an 8 quart stock pot, sauté the onions in oil until golden brown. 

Add the garlic. Add the garbanzo beans and vegetable stock to cover, along with the Organic Grinder Garden & Herb with Sea Salt, and cook for 15 minutes. 

Add the cilantro leaves, then puree the mixture in a food processor or blender unitl smooth and creamy. 

Serve hot with a garnish of additional fresh cilantro.