Tuscan Chickpea Soup

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2 tablespoons olive oil

2 cups finely chopped onion

8 garlic cloves, minced

4 cups water

1 teaspoon minced fresh or 1/4 teaspoon dried rosemary

3/4 teaspoon salt

1/4 teaspoon black pepper

3 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained

1 (14 1/2-ounce) can diced tomatoes, undrained

1 to 2 tablespoons balsamic vinegar

6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese

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