As you might have noticed from my post frequency, May is a ridiculously busy time in my family! End of school, summer plans being formed, son's birthday party, and state homeschool convention.
Well, here's what we are having for dinner tonight. It is simmering away on the stove right now!
Tuscan Garbanzo Bean Soup
1 c medium pasta (shells, elbows, etc)
2 T olive oil
1 small white onion, chopped
a couple dashes of garlic powder
3 T fresh rosemary or 2 tsp dry
1 bay leaf
1/2 tsp red pepper flakes (opt)
1/2 c chopped canned, stewed or sun-dried (packaged in oil or softened with water) tomatoes
1 medium carrot, chopped
2 cans 16 oz Garbanzo beans, drained and divided
Cook pasta according to package directions.
At the same time, in a medium saucepan, heat oil over medium heat. Add onion and saute until just soft, add carrots and saute a few minutes more. Add garlic powder, rosemary, bay leaf, and red pepper flakes. Add 2 cups of water, tomatoes, carrot, and garbanzo beans, reserving 1 cup whole beans. Bring to a boil, stiffing occasionally, then reduce heat, cover and simmer for 7-10 minutes.
Puree vegetables (in blender or with a hand blender) and return to saucepan. Add pasta and remaining whole beans and heat through adding water if soup is too thick.
Top with cheese at the table!
2 T grated parmesan
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