Garbanzo Tomato Pasta Soup Recipes

TOMATO SOUP WITH CHICKPEAS AND PASTA RECIPE

Steps:

• Place a large saucepan (use one that has a tight-fitting lid) over medium heat. Add oil. When oil begins to shimmer, stir in garlic, paprika, and tomato paste. Cook, until the garlic is fragrant, 2 to 3 minutes.
• Pour vegetable stock and crushed tomatoes over the aromatics. Bring to a simmer, stirring frequently.
• When the liquids are simmering, stir in the vinegar, sugar, salt, chickpeas, and pasta. Cover the pot with a lid and let everything simmer until the pasta is tender, 8 to 15 minutes.
• Ladle soup into bowls and top with a drizzle of olive oil, cheese, and black pepper.

PASTA AND GARBANZO BEAN SOUP

Steps:

• Heat olive oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 4 minutes. Add garlic, rosemary and sage and continue cooking 1 minute. Mix in tomatoes and cook until slightly thickened, stirring occasionally, about 10 minutes. Add broth and garbanzo beans and simmer 5 minutes. Puree soup in blender or processor. Return soup to saucepan and bring to boil. Stir in orzo and cook until orzo is just tender but still firm to bite. Season soup to taste with salt and pepper. Ladle soup into bowls. Garnish with parsley and serve, passing Parmesan cheese separately.

ORZO & TOMATO SOUP

Steps:

• Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.
• Reduce the heat and leave to simmer for 6-8 mins, or until the orzo is tender. Season to taste, then ladle into bowls.
• Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.

TOMATO, GARBANZO BEAN, PASTA SOUP

Steps:

• Heat a large sauce pan or pot and add oil followed by garlic and onions. Saute for approximately 5 minutes.
• Put tomatoes, tomato paste, cilantro, parsley, paprika, red pepper flakes, and saffron into a blender or food processor and blend until smooth.
• Add tomato mixture to the pot along with 1/2 cup of water. Simmer for approximately 45 minutes.
• Add drained chickpeas. Simmer for another 8 minutes.
• Add rotini and simmer for about 12 minutes or until the pasta is cooked to desired consistency.
• Eat up and enjoy!