Garbanzo Bean Soup

15
JENYRUT 0

"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!"

Ingredients

25 m {{adjustedServings}} servings 502 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

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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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Reviews

15
  1. 20 Ratings

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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...