Tuscan Garbanzo Bean Soup (Bush Beans)
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Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 296.7
- Total Fat: 4.7 g
- Cholesterol: 1.4 mg
- Sodium: 488.7 mg
- Total Carbs: 57.9 g
- Dietary Fiber: 12.4 g
- Protein: 14.3 g
View full nutritional breakdown of Tuscan Garbanzo Bean Soup (Bush Beans) calories by ingredient
Introduction
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. 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.Number of Servings: 7
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
Directions
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.
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.
Add pasta and remaining whole beans and heat through, adding water if soup is too thick. Makes 6-7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user CARLYALLEN.
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.
Add pasta and remaining whole beans and heat through, adding water if soup is too thick. Makes 6-7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user CARLYALLEN.