Ingredients

• 1 , 14.5 ounce
• 1 teaspoon olive oil
• 2 , 15.5 ounce
• salt and pepper to taste
• 2 sprigs fresh rosemary
• 1 cup acini di pepe pasta

Instructions

1. 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. 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 per serving