Tomato Garbanzo Soup with Rosemary

2 -15 oz. cans garbanzos, drained and rinsed

4 tablespoons olive oil

2 garlic cloves, minced

2-3 inch long rosemary stems, leaves removed-stems discarded

2-2o oz. cans diced tomatoes in juice

pinch of sugar

1 tsp kosher salt

pinch of fresh ground black pepper

4 cups chicken stock

In a soup pot add olive oil and garlic and cook over low until fragrant. Add the tomatoes, chicken stock, rosemary leaves and 1 can drained and rinsed garbanzos. Bring to simmer and simmer 20 minutes. Remove from heat and puree in blender until smooth. Place back into the soup pot and stir in the remaining garbanzos and heat through.