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
- tomatoes: 1 can (14.5 ounce can, peeled and diced)
- olive oil: 1 tsp
- garbanzo beans: 2 cans (15.5 ounce cans)
- salt and pepper: (to taste)
- sprigs fresh rosemary: 2 piece
- acini di pepe pasta: 1 cup
Metric Conversion
Stages of cooking
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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.
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Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.
