Soup
Chef Ann Gentry
1 cup Cipolline Onions
1 tablespoon Olive Oil
2 tablespoons Minced Garlic
1 cup Fresh Garbanzo Beans
1/2 bunch Fresh Cilantro
1 teaspoon Melissa's Spice 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.
