Recipe

Tuscan Garbanzo Bean Soup Recipe

	Mbeards2 / All my dishes 8 months, 1 week ago This recipe came off the can of chick peas (garbazos). It is good and hearty. Prep:20m Cook:10m Servings:6	Mbeards2
	sundried tomatoes herbs carrots

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Ingredients

1 cup medium pasta shells (e.g. cavatelli)

2 tablespoons olive oil

1 small white onion, chopped

6 garlic cloves, sliced

2 teaspoons dried rosemary leaves or 3 tablespoons of fresh

1 bay leaf

1/2 teasp. dried pepper flakes

1/2 cup julienned sun-dried tomatoes in oil, drained

1 medium carrot chopped

2 cans of (16 oz) of garbanzo beans (chick peas), drained and divided

2 tablespoons grated Parmesan or Pecorino Romano cheese

Directions

Cook pasta according to directions.

At the same time, in a medium sauce pan, heat oil over medium heat.

Add onions, garlic, rosemary, bay leaf and red pepper flakes.

Add 2 cups of water, tomatoes, carrot and garbanzo beans, reserving 1 cup of whole beans.

Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7 to 10 minutes.

Puree vegetable mixture in a blender or food processor and return to the sauce pan. Add the pasta and remaining whole beans and heat through, adding more water if soup is getting too thick.

Ladle into bowls and top with cheese and fresh rosemary, if desired.

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