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