Tuscan Garbanzo Bean Soup (Bush Beans)

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
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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.

TAGS:  Vegetarian Meals |

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