Tuscan Garbanzo Bean and Sun Dried Tomato Soup Recipe
By
vegetarian.about.com
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.
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.
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.
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.
No comments:
Post a Comment