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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tuscan Garbanzo Bean and Sun Dried Tomato Soup Recipe Recipe

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This recipe for Tuscan Garbanzo Bean and Sun Dried Tomato Soup Recipe is from Full Tummy Happy Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup medium pasta shells
1 1/2 tbsp olive oil
1 small white onion, chopped
6 garlic gloves, sliced
2 tsp dried rosemary or 3 tbsp fresh rosemary
1 bay leaf
1/2 tsp dried red pepper flakes
1/2 cup julienned sun-dried tomatoes in oil, drained
1 medium carrot, chopped
2 16 ounce cans garbanzo beans, drained and divided
2 tbsp grated Parmesan or Pecorino Romano cheese
salt and pepper to taste
Directions:
Directions:
Preparation:
Cook pasta according to directions. At the same time, in a medium saucepan, heat oil over medium heat. Add onion, garlic, rosemary, bay leaf and red pepper flakes. Add 2 cups water, tomatoes, carrots and garbanzo beans, reserving 1 cup whole beans.

Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7-10 minutes. Puree vegetable mixture in blender or food processor and return to saucepan.

Add pasta and remaining whole beans and heat through, adding water if soup is too thick.

 

 

 

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