Description
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 (14.5 ounce) can peeled and diced tomatoes
- 1 teaspoon olive oil
- 2 (15.5 ounce) cans garbanzo beans
- salt and pepper to taste
- 2 sprigs fresh rosemary
- 1 cup acini di pepe pasta
Instructions
- 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.
- Add acini de pepe pasta and simmer until pasta is soft
- stirring gently to prevent sticking. Remove rosemary
- and season with salt and pepper.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4