Sunday, March 10, 2013

More Fun with Garbanzos: Tuscan Garbanzo Bean Soup

Found another delicious dish to make with the erstwhile garbanzo bean (aka the chickpea).    After making Chickpea Curry, I still had two cans of beans left.   Conveniently the good people at Bush's Beans put a recipe on the label that sounded mighty tasty - I just omitted the ingredients that I didn't have and called it good.    This was another cooking adventure courtesy of the Saturday Snowday.   
What You Need
1 cup medium pasta shells
2 tablespoons olive oil
1 small white onion, chopped (I think mine was more medium-ish)
6 garlic cloves, sliced
2 tsp dried rosemary
1/2 tsp dried red pepper flakes
1 medium carrot, chopped
2 cans (16oz) garbanzo beans, drained and divided (save 1 cup of whole beans - the rest will go in with all the veggies)
What You Do
Cook the pasta shells following the package directions (boil, boil, toil and trouble).
In a medium sauce pan heat oil over medium.  Add onion, garlic, rosemary and red pepper flakes.    This will smell awesome real quick.   Add 2 cups water, carrot, and garbanzo beans (minus 1 cup).   Bring to a boil, stirring occasionally, then reduce the heat.   Cover and simmer for 10 minutes.   
Grab your food processor or blender for pureeing everything in your sauce pan.    Once it's nice, smooth and soup-like, pour it back in the saucepan and add the cooked pasta shells and remaining cup of garbanzo beans.   
Season with salt and pepper to taste.    It's thick and hearty (and vegetarian if you're looking for that). 
If you love the garbanzo bean / chickpea, try one of these recipes:


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