Garbanzo bean and fire-roasted tomato soup

2 tablespoons extra virgin olive oil
5 cloves chopped garlic
1 large Spanish onion, chopped
1 teaspoon cumin
Salt, to taste
1 can fire-roasted diced tomatoes
1 cup all-natural vegetable broth
1 can garbanzo beans, rinsed and drained
^1/₄ cup shaved Parmesan cheese, divided

1. Heat extra virgin olive oil in large saucepan over medium-high heat. Add garlic and onion and sauté about 5-6 minutes. Season with cumin and salt to taste. Add fire-roasted tomatoes and cook 2-3 minutes. Add vegetable broth and garbanzo beans. Simmer, uncovered, for 10 minutes.

2. Remove about 1^1/₂ cups of soup, mostly beans, and set aside to cool. Transfer cooled bean mixture to a blender and process until smooth but still somewhat chunky. pour pureed bean mixture back with the remainder of the soup. Heat for 1 minute. Serve warm with Parmesan cheese on top.