Garbanzo Bean Soup14 Reviews
- Prep: 5 min
- Cook: 20 min
- Ready In: 25 min
“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!” - by JENYRUT
Original recipe yields 4 servings
- 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.
- Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.
Amount Per Serving (4 total)
- 502 cal
- 4.6 g
- 95 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"I added another can of undrained tomatoes plus two cups of water, basil and thyme. The soup tasted good and was very healthy...." See more"
"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" meal...." See more"
"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 needed ge..." See moret rid of, as well as some garlic. I love thick soups, so I definitely want to make this again with the extra can of beans to make it thicker! Rather than mashing 1/2 of the beans in a food processor, I just put my beans into a small Ziplock baggie & rolled my can of tomatoes over the bag until they were mashed. Very easy...and no cleanup!"
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