Tomato Garbanzo Bean 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.

GARBANZO TOMATO PASTA SOUP

Steps:

• Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
• Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.

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.

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!