BUSHS® Tuscan Garbanzo and Sun-dried Tomato Soup Recipe

BUSHS® Tuscan Garbanzo and Sun-dried Tomato Soup Recipe

  • 1 cup medium pasta shells, such as cavatelli
  • 1 1/2 tablespoons olive oil
  • 1 small white onion, chopped
  • 6 cloves garlic, sliced
  • 3 tablespoons chopped fresh rosemary
  • 1 bay leaf
  • 1/2 teaspoon dried red pepper flakes
  • 2 cups water
  • 1/2 cup julienned sun-dried tomatoes in oil, drained
  • 1 medium carrot, chopped
  • 2 (16 ounce) cans BUSH'S® Garbanzo Beans, drained and divided
  • 2 tablespoons grated Parmesan or Pecorino Romano cheese
  • Salt and pepper to taste
  1. Cook pasta according to directions. At the same time, in a medium saucepan, heat oil over medium heat. Add onion, garlic, rosemary, bay leaf and red pepper flakes. Add 2 cups water, tomatoes, carrots and BUSH'S(R) BEST Garbanzo Beans, reserving 1 cup whole beans. Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7-10 minutes.
  2. Puree vegetable mixture in blender or food processor and return to saucepan.
  3. Add pasta and remaining whole beans and heat through, adding water if soup is too thick.
Recipe of the Day|