Heat oil in a large soup pot and sauté the garlic and onions for 4 to 5 minutes. Add the water, garbanzo, diced tomatoes, rosemary, sea salt and black pepper. Cover, bring to a boil, reduce the flame and simmer for 20 to 25 minutes. Place half of the soup in a blender and puree until smooth and creamy. Return the pureed soup to the pot. Cover and simmer another 3 to 5 minutes. Add the vinegar and simmer 1 to 2 minutes. Garnish with parsley and serve.
Per serving - 275 calories, 7 g fat (24% calories from fat), 14 g protein, 38 g carbohydrate, 10 g fiber, 0 mg cholesterol, 278 mg sodium