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!

Step: 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.

Step: 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.

Per Serving: 502 calories; protein 18.9g; carbohydrates 95g; fat 4.6g; sodium 821.5mg.

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