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!
Ingredients
- 1 can peeled and diced tomatoes , 14.5 ounce
- 1 teaspoon olive oil
- 2 cans garbanzo beans , 15.5 ounce
- salt and pepper to taste
- 2 sprigs fresh rosemary
- 1 cup acini di pepe pasta
Instructions
-
1
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.
-
2
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
Per serving
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