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Pasta And Garbanzo Bean Soup

Courses: Soup
Serves: 4 people

Recipe Ingredients

1/4 cup 59mlOlive oil
1/2   Onion - chopped
2   Garlic cloves - chopped (large)
1/2 teaspoon 2.5mlDried rosemary - crumbled
1/2 teaspoon 2.5mlDried rubbed sage
1   Plum tomatoes - (16 oz) - drained, chopped
3 cups 711mlCanned beef broth
1   Garbanzo beans - (16 oz) - drained
  = (chick-peas)
1/2 cup 118mlOrzo
  = (or other small pasta)
  Salt - to taste
  Freshly-ground black pepper - to taste
  Chopped fresh parsley - for garnish
  Grated Parmesan - for serving

Recipe Instructions

Heat olive oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 4 minutes. Add garlic, rosemary and sage and continue cooking 1 minute. Mix in tomatoes and cook until slightly thickened, stirring occasionally, about 10 minutes. Add broth and garbanzo beans and simmer 5 minutes. Puree soup in blender or processor.

Return soup to saucepan and bring to boil. Stir in orzo and cook until orzo is just tender but still firm to bite. Season soup to taste with salt and pepper. Ladle soup into bowls. Garnish with parsley and serve, passing Parmesan cheese separately.

This recipe yields 4 servings.

Comments; Orzo -- the small rice-shaped pasta used here -- is available at Italian markets and most supermarkets.

Bon Appetit, April 1992


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8 (2 votes)

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