Wednesday, December 25, 2013

Tuscan Garbanzo Bean and Sun Dried Tomato Soup


Tuscan Garbanzo Bean and Sun Dried Tomato Soup Recipe

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vegetarian.about.com
Tuscan Garbanzo Bean and Sun Dried Tomato Soup Recipe
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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