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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
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 502 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 3% |
| Sodium822mg | 36% |
| Total Carbohydrate95g | 35% |
| Dietary Fiber12g | 43% |
| Total Sugars4g | |
| Protein19g | |
| Vitamin C16mg | 80% |
| Calcium115mg | 9% |
| Iron7mg | 41% |
| Potassium598mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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