Garbanzo Bean Soup


"This is a recipe that I picked up in Italy a few years ago. Being that I'm not a soup fan, I was somewhat hesitant... but this thick and hearty soup quickly won my praise. It will quickly become a favorite recipe!"


25 m servings 502 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 95g
  • 31%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 822 mg
  • 33%

Based on a 2,000 calorie diet

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  1. Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
  2. Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.
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  1. 20 Ratings


I added another can of undrained tomatoes plus two cups of water, basil and thyme. The soup tasted good and was very healthy.

I made this pretty much as written, substituting orzo for the acini di pepe. It makes a very thick soup, very good for a quick pantry dinner. It could easily be thinned for a more "soup-like" ...

Great soup! I only had 1 can of beans, so it wasn't as thick as originally stated, but it was still yummy! I also tossed in some veggies (carrots, celery, yellow squash, & zucchini) that I nee...

ADD LIQUID! Otherwise awesome! I loved loved loved this soup. However, after reading the reviews I added two extra cans of tomatoes and one can of chicken broth. Came out a nice thick soup consi...

A very appealing recipe that just didn't deliver. It was VERY thick. I had to keep adding water. More a paste than a soup. It also had no 'kick'. I think with garlic, onions, maybe more tomato, ...

Very good soup. I added additional water, a chicken boullion cube, dried rosemary, carrots and minced garlic.

This was good, for those of us who like garbanzos, but was VERY thick. We used it as a sidedish, but not until I added a few dashes of hot sauce, another can of the diced tomatoes, and some ita...

I thought this was a good recipe and would definitely make it again. I substituted basil, parsley, thyme for the rosemary(didn't have any) and added extra water. I also didn't go thru the troubl...

When I came to review this recipe I realized I forgot the pasta! Whoops - but it was great. I used dry garbanzo beans, 1 lb soaked overnight and cooked in the crock pot all day. Then I used b...