Tuscany Tomato Soup

Tomato soup with garbanzo beans and pasta, flavored with Rosemary and garlic

Have you ever fried fresh rosemary and garlic in good green olive oil? It is the best smell. You can make this tomato soup with dried rosemary, but it’s really better with fresh. I have a rosemary plant that lives in my herb garden all summer, and on a three-season back porch in the winter, so I have plenty of fresh rosemary!

I have always liked garbanzo beans, and now they are getting a lot of attention. Not only are they high in protein and fiber, but they have a lot of vitamin C and iron. The “juice” or water in the can even has a special name—aquafaba (It just means bean water, but this word sounds more fancy!). America’s Test Kitchen has a lot of great information about aquafaba, if you are interested. The juice has all kinds of uses, especially in vegan cooking. We’re just going to use it to flavor our soup! I used chicken base in this soup, but you could easily make it vegan with some veggie base.

I suggest putting a little grated Parmesan cheese on top of this soup after you dish it up. It’s really delicious!

Tuscany Tomato Soup

Tomato Soup with pasta and garbanzo beans flavored with Rosemary and garlic

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Equipment

• 1 3 or 4 quart soup pot
• 1 food processor or potato masher to puree one can of beans
• knife, cutting board, measuring cups & spoons

Ingredients

  

• 2 15.5 oz cans of garbanzo beans (chickpeas) About 3 cups of beans
• 1 TBLS green olive oil
• 1 TBLS fresh rosemary, chopped OR 1 teas. dried rosemary
• 1 TBLS minced garlic
• 2 cups tomato juice
• 1/4 teas. black pepper
• 1 TBLS chicken base such as Better than Bullion
• 2 cups garbanzo juice/water
• 1 cup dried pasta (bow ties or rotini are good)
• 1 15 oz can of tomato sauce

Instructions

 

• Open the cans of garbanzo beans and pour the juice into a measuring cup. Add water until you have 2 cups. Add the TBLS of chicken base.

  Puree one of the cans of beans, or mash with a potato masher. Set aside.
• Heat 1 TBLS of good green olive oil on medium in your soup pot. Add the rosemary and garlic and sauté briefly (about 1 minute) stirring constantly. Do not let the garlic brown. Add the 2 cups of water/garbanzo water and 2 cups of tomato juice to the pot with the 1/4 teas. of black pepper.
• Bring to a boil and add 1 cup of dried pasta. Follow the package directions until the pasta is just tender. Add the can of tomato sauce, and both the pureed beans and the whole beans. Bring to a simmer and serve.

Notes

 

A sprinkle of parmesan cheese on top before serving is really good.

Keyword garbanzos, garlic, pasta, rosemary, Tomato