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Italian Garbanzo Bean Sun Dried Tomato Soup

Italian Garbanzo Bean Sun Dried Tomato Soup Serves: 10

Ingredients

  • 1 cup small pasta shells
  • 1 1/2 Tbsp. olive oil
  • 1 small yellow onion, chopped
  • 1 small bulb garlic, chopped
  • 1 tsp. dried rosemary or 2 Tbsp. fresh rosemary
  • 1/2 tsp. dried red pepper flakes
  • 1 tsp. sugar
  • 1 - 11.5 oz. can tomato juice
  • 1 Tbsp. balsamic vinegar
  • 1/2 cup Bella Sun luci julienne Cut Sun Dried Tomatoes in oil, drained
  • 2 - 16 oz. cans garbanzo beans, drained and divided
  • 1 - 6 oz. bag baby spinach
  • Salt and peper to taste

Instructions

  • Cook pasta according to directions. At the same time, in a medium saucepan, heat oil over medium heat.
  • Add onion, garlic, rosemary, red pepper flakes, and sugar.
  • Add Tomato juice, balsamic, 3 cups water tomatoes, and garbanzo beans, reserving 1 cup whole beans.
  • Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7-10 minutes.
  • Puree half of the vegetable mixture in a blender or food processor and return to saucepan.
  • Add pasta and remaining whole beans and spinach to mixture and heat through.
  • Season to taste with salt and pepper.

This and other recipes available at www.MooneyFarms.com

Mooney Farms 1220 Fortress Street Chico CA, 95973 Phone: 530.899.2661 Fax: 530.899.7746