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!
Provided by JENYRUT
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 95 g, Fat 4.6 g, Fiber 11.9 g, Protein 18.9 g, SaturatedFat 0.6 g, Sodium 821.5 mg, Sugar 4.4 g
GARBANZO TOMATO PASTA SOUP
A VERY easy vegetarian meal in a bowl. The combination of garbanzo beans (chick peas) with pasta creates the complex proteins a vegetarian needs. Very palatable for the garlic and tomato lover.
Provided by Joy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
- Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.
Nutrition Facts : Calories 276 calories, Carbohydrate 48.8 g, Fat 5.7 g, Fiber 7.7 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 1698.6 mg, Sugar 11.2 g
TOMATO SOUP WITH CHICKPEAS AND PASTA RECIPE
Tomato Soup with Chickpeas and Pasta uses pantry ingredients and can be made in less than 30 minutes. Crushed tomatoes give the soup a small amount of texture, but for a very smooth soup base, you can use tomato puree or sauce.
Provided by Jess Smith via Inquiring Chef
Categories Soup
Time 30m
Number Of Ingredients 13
Steps:
- Place a large saucepan (use one that has a tight-fitting lid) over medium heat. Add oil. When oil begins to shimmer, stir in garlic, paprika, and tomato paste. Cook, until the garlic is fragrant, 2 to 3 minutes.
- Pour vegetable stock and crushed tomatoes over the aromatics. Bring to a simmer, stirring frequently.
- When the liquids are simmering, stir in the vinegar, sugar, salt, chickpeas, and pasta. Cover the pot with a lid and let everything simmer until the pasta is tender, 8 to 15 minutes.
- Ladle soup into bowls and top with a drizzle of olive oil, cheese, and black pepper.
Nutrition Facts : ServingSize 1 g, Calories 236 kcal, Carbohydrate 41 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 556 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 2 g
PASTA BEAN SOUP
My family loves this soup during our cold New England winters. It's very thick and hearty.-Beverly Ballaro, Lynnfield, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese.
Nutrition Facts :
BEAN AND PASTA SOUP
We're always on the lookout for great, low-fat recipes and this pasta soup fits the bill. Loaded with veggies, it's fast, filling and delicious. Once school starts, I make it every week. -Maria Gooding, St. Thomas, Ontario
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 218 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 588mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
PASTA AND GARBANZO BEAN SOUP
Provided by Dede Spaith
Categories Soup/Stew Pasta Tomato Sauté Quick & Easy High Fiber Chickpea Bon Appétit California
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 4 minutes. Add garlic, rosemary and sage and continue cooking 1 minute. Mix in tomatoes and cook until slightly thickened, stirring occasionally, about 10 minutes. Add broth and garbanzo beans and simmer 5 minutes. Puree soup in blender or processor. Return soup to saucepan and bring to boil. Stir in orzo and cook until orzo is just tender but still firm to bite. Season soup to taste with salt and pepper. Ladle soup into bowls. Garnish with parsley and serve, passing Parmesan cheese separately.
PASTA WITH GARBANZO BEANS
Categories Bean Onion Pasta Sauté High Fiber Parmesan Celery Spring Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion, celery, garlic and bay leaf; sauté until onion is golden and tender, about 7 minutes. Add 3 1/4 cups broth, garbanzo beans, tomato paste and crushed red pepper. Bring to boil. Add macaroni; reduce heat to medium and boil gently until macaroni is very tender, adding more broth by 1/4 cupfuls if mixture is dry, about 15 minutes (mixture will be thick but some broth should remain). Season with salt and pepper. Discard bay leaf. Stir in parsley and 1 tablespoon oil.
- Ladle pasta mixture into 4 bowls. Top each serving with 1 tablespoon freshly grated Parmesan cheese.
PASTA AND BEAN SOUP
The chef Tom Valenti channels his late grandmother in his cooking, utilizing her ''stove top approach to life'' by braising and stewing and slow cooking the kinds of food that snowstorms were made for. Her pasta and bean soup, a treat for carb-lovers with its addition of mashed potatoes to thicken the broth, was one of many old-country comfort foods that she fed Mr. Valenti during his childhood.
Provided by Alex Witchel
Categories soups and stews, main course, side dish
Time 40m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add prosciutto and cook, stirring, until prosciutto begins to render its fat, about 4 minutes.
- Add carrot, onion, celery and garlic. Season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes. Add tomato paste, stir to coat other ingredients, and cook for 2 minutes. Add broth, one quart water and potatoes. Raise heat to high and bring to a boil, then lower heat and simmer until potatoes are very soft, about 25 minutes. Transfer potatoes to a bowl and mash them.
- Return potatoes to pot and stir them into soup. If not serving immediately, let cool, cover and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.
- Add beans and pasta. Cook over medium heat until beans are warmed through, about 5 minutes. Stir in rosemary, crushed red pepper and cheese. Taste and adjust seasoning with salt and pepper, if necessary.
- To serve, ladle some soup into each of 8 bowls. Top with more cheese and a drizzle of extra virgin olive oil.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 655 milligrams, Sugar 2 grams, TransFat 0 grams
TOMATO, GARBANZO BEAN, PASTA SOUP
Make and share this Tomato, Garbanzo Bean, Pasta Soup recipe from Food.com.
Provided by tomatolater
Categories Beans
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large sauce pan or pot and add oil followed by garlic and onions. Saute for approximately 5 minutes.
- Put tomatoes, tomato paste, cilantro, parsley, paprika, red pepper flakes, and saffron into a blender or food processor and blend until smooth.
- Add tomato mixture to the pot along with 1/2 cup of water. Simmer for approximately 45 minutes.
- Add drained chickpeas. Simmer for another 8 minutes.
- Add rotini and simmer for about 12 minutes or until the pasta is cooked to desired consistency.
- Eat up and enjoy!
Nutrition Facts : Calories 383.4, Fat 9.3, SaturatedFat 1.3, Sodium 1012.2, Carbohydrate 66.8, Fiber 12.4, Sugar 16.8, Protein 13.8
TUSCAN GARBANZO BEAN SOUP
Make and share this Tuscan Garbanzo Bean Soup recipe from Food.com.
Provided by nikkid
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- cook pasta according to directions.
- at same time, in a medium saucepan , heat oil over medium heat. add onion, garlic, rosemary and red pepper flakes.
- add chicken broth, tomatoes, carrot and garbanzo beans, reserve 1 cup beans.
- bring to boil, stir occasionally, then reduce heat and simmer 15-20 minutes.
- puree vegetable mixture in food processor and return to saucepan.
- add drained pasta and reserved beans and heat through, add extra broth if soup is too thick.
- top with cheese.
Nutrition Facts : Calories 343.1, Fat 9.1, SaturatedFat 1.8, Cholesterol 2.2, Sodium 1294.8, Carbohydrate 50.5, Fiber 7.5, Sugar 5.1, Protein 15.6
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