Garbanzo Bean Soup Recipe
- 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
step 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.
step 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.