4 15 oz. can of garbanzo beans
2 Yellow onions, chopped
1 bay leaf
2 t salt
1/3 cup extra virgin olive oil
Freshly ground pepper
1 T Worcestershire sauce (optional)
Saute onion in olive oil until tender and golden. Add bay leaf, beans, and two quarts of water. Bring to boil and cook for 30 minutes. Add salt, pepper and optional Worcestershire sauce during last 10 minutes of cooking time.
Remove the bay leaf and blend the soup in a blender or with a smart stick to make a thick smooth puree. Serve hot with fresh lemon sedges, cruets of extra virgin olive oil for individual seasoning at the table. (Note: You may substitute red-wine vinegar for the fresh lemons.)
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