Tuscan Garbanzo Bean and Sun Dried Tomato Soup

Tuscan Garbanzo Bean and Sun Dried Tomato Soup Recipe

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By Jolinda Hackett

vegetarian.about.com

Vegetarian Tuscan bean soup

Photo courtesy of Bush's® Beans.

A vegetarian Tuscan white bean soup recipe using chickpeas. This gourmet vegetarian soup is flavored
with crushed red pepper flakes, fresh Italian herbs
and sun-dried tomatoes. Tuscan bean soup healthy
and filling. Try it as a full meal with some crusty
artisan bread and perhaps a side salad.

Tuscan garbanzo bean and sun-dried tomato soup
recipe courtesy of Bush's® Beans.

Ingredients:

• 1 cup medium pasta shells
• 1 1/2 tbsp olive oil
• 1 small white onion, chopped
• 6 garlic gloves, sliced
• 2 tsp dried rosemary or 3 tbsp fresh rosemary
• 1 bay leaf
• 1/2 tsp dried red pepper flakes
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 1 medium carrot, chopped
• 2 16 ounce cans garbanzo beans, drained and divided
• 2 tbsp grated Parmesan or Pecorino Romano cheese
• salt and pepper to taste

Preparation:

Cook pasta according to directions. At the same time, in a medium saucepan, heat oil over
medium heat. Add onion, garlic, rosemary, bay leaf and red pepper flakes. Add 2 cups water, tomatoes, carrots and garbanzo beans, reserving 1 cup whole beans.

Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7-10 minutes.
Puree vegetable mixture in blender or food processor and return to saucepan.

Add pasta and remaining whole beans and heat through, adding water if soup is too thick.

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