This quick and easy soup is prepared by simmering canned, diced tomatoes with garbanzo beans an a bit of rosemary.

1-tablespoon olive oil
1 clove garlic, minced
1 (14.5) ounce can diced tomatoes
1 (15 ounce) can garbanzo beans, drained and rinsed
4 cups water
1 cube chicken bouillon, crumbled
1 tablespoon chopped fresh rosemary
Salt and pepper to taste

In a large saucepan over medium heat, cook garlic in oil for 1 minute. Stir in tomatoes and cook for 2 minutes. Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper. Simmer, covered for 10 minutes.

Serves 4