Garbanzo Bean Soup

3.9

(31)

25 Reviews

2 Photos

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!

Submitted by JENYRUT

Updated on December 11, 2022

close up view of Garbanzo Bean Soup in a brown bowl

2

Prep Time:

5 mins

Cook Time:

20 mins

Total Time:

25 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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.

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