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Tuscan Garbanzo Bean Soup

I love it when I find an amazing recipe on the back of a can.  I’ve made this again for a hearty healthy simple winter time meal. Hummus lovers, you will love this.  Even if you do not like beans, this is sure to make you feel warm inside.  Enjoy!

From Bush’s Garbanzo Beans

1 cup of medium pasta shells, (cavatelli) I used a tricolor spiral pasta

2 tbsp olive oil

1 small white onion, chopped

6 garlic cloves, sliced

2 tsp of dried rosemary

1/2 tsp of red pepper flakes

1/2 cup of julienned sun dried tomatoes in oil, drained

1 medium carrot

2 cans of Bushs reduced sodium garbanzo beans, drained and divided

2 tbsp of pecorino or Parmesan cheese

Cook pasta according to directions.

At the same time in medium saute pan, heat oil over medium heat and add onion, garlic, rosemary, and red pepper flakes. Add 2 cups water, garbanzo beans (save 1 cup) tomatoes, and carrot and bring to boil stirring occasionally, then reduce heat and simmer for 7-10 minutes. Puree in blender or food processor and return to pan. ( I added another 1/2 cup water to make it thinner).Add beans and pasta to saucepan and heat through. ( I added another 1/2 cup water to thin) Ladle into bowls and top with cheese and rosemary, or extra pasta if desired.  Makes 6 servings.

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