![close up view of Garbanzo Bean Soup in a brown bowl](https://cdn.statically.io/img/www.allrecipes.com/thmb/XwtKRjPUABSxrnOhohPZyjseltI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2885623-garbanzo-bean-soup-Buckwheat-Queen-4x3-1-3f30cb27e58b4d1c8315ee38d236b813.jpg)
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
-
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.
-
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)
502 | Calories |
5g | Fat |
95g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 502 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 3% |
Sodium 822mg | 36% |
Total Carbohydrate 95g | 35% |
Dietary Fiber 12g | 43% |
Total Sugars 4g | |
Protein 19g | 38% |
Vitamin C 16mg | 18% |
Calcium 115mg | 9% |
Iron 7mg | 41% |
Potassium 598mg | 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.