Best Garbanzo Tomato Pasta Soup Recipes
QUICK AND EASY GARBANZO AND TOMATO PASTA
This dish comes together in about 30 minutes. If I have the time I usually cook the sauce for longer to allow the flavors to deepen. This goes well with a nice spicy red wine. A friend made this for me, and it has been a staple ever since.
Provided by GourmetGradStudent
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook rotini according to package directions.
- While pasta is cooking, heat oil in non stick pan, add onions and cook until lightly browned.
- Add in tomatoes, beans, and seasonings.
- Reduce heat, cover and simmer at least 5 minutes or until pasta is ready (or until everyone is home for dinner).
- Toss pasta with sauce and sprinkle with the grated parmesean cheese.
- EAT!
Nutrition Facts : Calories 437.7, Fat 5.9, SaturatedFat 2.5, Cholesterol 11, Sodium 766.5, Carbohydrate 77.8, Fiber 8.6, Sugar 8, Protein 19.3
PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)
There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.
Provided by Colu Henry
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
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