Sweet Potato and Garbanzo Bean Soup

1 tablespoon olive oil

1 medium onion, chopped

1 garlic clove, minced

1 (15-ounce) can garbanzo beans, drained and rinsed

1 medium sweet potato, peeled and cut into ½ dice

1 (14½ ounce) can diced tomatoes, with juice

¼ teaspoon ground cumin

¼ teaspoon black pepper

Salt to taste

2 cups vegetable broth

1 dried chili pepper, optional

1 tablespoon minced fresh basil, optional

¼ cup grated Parmesan cheese

Heat oil in medium pan. Add onion and garlic and sauté 3 minutes. Add garbanzo beans, sweet potato, and tomatoes with juice, cumin, black pepper, chili pepper, salt taste and vegetable broth. Bring to boil. Reduce heat to low and simmer 15 minutes or until potatoes is tender. Stir in basil and simmer 1 minute longer.

To serve, spoon into two large soup bowls. Garnish each serving with 2 tablespoons grated Parmesan cheese.

Serves 6

April M. Williams