Garbanzo Tomato Pasta Soup Recipes

Steps:

• Heat olive oil in heavy large saucepan over medium heat. Add onion and sauté 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.

Steps:

• Heat a large sauce pan or pot and add oil followed by garlic and onions. Saute for approximately 5 minutes.
• Put tomatoes, tomato paste, cilantro, parsley, paprika, red pepper flakes, and saffron into a blender or food processor and blend until smooth.
• Add tomato mixture to the pot along with 1/2 cup of water. Simmer for approximately 45 minutes.
• Add drained chickpeas. Simmer for another 8 minutes.
• Add rotini and simmer for about 12 minutes or until the pasta is cooked to desired consistency.
• Eat up and enjoy!

Steps:

• Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.
• Reduce the heat and leave to simmer for 6-8 mins, or until the orzo is tender. Season to taste, then ladle into bowls.
• Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.

Steps:

• Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
• Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
• Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
• Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

Steps:

• Heat oil in a medium soup pot and sauté the garlic for 1 minute.
• Add leeks and shiitake, and sauté 1 to 2 minutes.
• Add vegetable stock , water and garbanzo beans. Cover and bring to a boil.
• Reduce the flame to medium and simmer 5 minutes. Remove the lid and add the elbows, sea salt and black pepper.
• Cook about 5 to 7 minutes until pasta is tender. Place in serving bowls and garnish with parsley.