Tomato Garbanzo Bean Pasta Soup Recipes

GARBANZO TOMATO PASTA SOUP

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.

GARBANZO TOMATO PASTA SOUP

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.

GARBANZO BEAN TOMATO SALAD

Steps:

• In a bowl, combine the oil, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beans; toss to coat. Place tomatoes in a serving bowl. Top with onion. Sprinkle with basil and remaining salt and pepper. Top with bean mixture. Cover and refrigerate for at least 1 hour. Toss just before serving.

PASTA AND GARBANZO BEAN SOUP

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.

QUICK AND EASY GARBANZO AND TOMATO PASTA

Steps:

• Cook rotini according to package directions.
• While pasta is cooking, heat oil in non stick pan, add onions and cook until lightly browned.
• Add in tomatoes, beans, and seasonings.
• Reduce heat, cover and simmer at least 5 minutes or until pasta is ready (or until everyone is home for dinner).
• Toss pasta with sauce and sprinkle with the grated parmesean cheese.
• EAT!

TOMATO, GARBANZO BEAN, PASTA SOUP

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!

PASTA WITH GARBANZO BEANS

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.