Garbanzo Bean Soup Recipe -
  • READY IN 25 mins

Garbanzo Bean Soup

Recipe by  

"This is a recipe that I picked up in Italy a few years ago. Being that I'm not a soup fan, I was somewhat hesitant... but this thick and hearty soup quickly won my praise. It will quickly become a favorite recipe!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  1. Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
  2. Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2004

I added another can of undrained tomatoes plus two cups of water, basil and thyme. The soup tasted good and was very healthy.

Most Helpful Critical Review
Jan 16, 2004

A very appealing recipe that just didn't deliver. It was VERY thick. I had to keep adding water. More a paste than a soup. It also had no 'kick'. I think with garlic, onions, maybe more tomato, it could be better. As is, it could be used as a dip of some sort, but not as a soup.

Jan 10, 2004

I made this pretty much as written, substituting orzo for the acini di pepe. It makes a very thick soup, very good for a quick pantry dinner. It could easily be thinned for a more "soup-like" meal.

Mar 10, 2009

Great soup! I only had 1 can of beans, so it wasn't as thick as originally stated, but it was still yummy! I also tossed in some veggies (carrots, celery, yellow squash, & zucchini) that I needed get rid of, as well as some garlic. I love thick soups, so I definitely want to make this again with the extra can of beans to make it thicker! Rather than mashing 1/2 of the beans in a food processor, I just put my beans into a small Ziplock baggie & rolled my can of tomatoes over the bag until they were mashed. Very easy...and no cleanup!

Sep 29, 2008

ADD LIQUID! Otherwise awesome! I loved loved loved this soup. However, after reading the reviews I added two extra cans of tomatoes and one can of chicken broth. Came out a nice thick soup consistency. I served with with lamb chops but it's definitely hardy enough to stand on it's own with some nice crusty bread. I used whole wheat small shells which is what I had on hand and it was great and also healthy! I also added roasted minced garlic and a few dashes of hot sauce. I will definitely make this again.

Nov 16, 2010

Very good soup. I added additional water, a chicken boullion cube, dried rosemary, carrots and minced garlic.

Apr 24, 2005

This was good, for those of us who like garbanzos, but was VERY thick. We used it as a sidedish, but not until I added a few dashes of hot sauce, another can of the diced tomatoes, and some italian herbs. I also tried it cold the next day thinking it might make an interesting summer side dish, but we didn't find it very appealing.

Apr 10, 2008

I thought this was a good recipe and would definitely make it again. I substituted basil, parsley, thyme for the rosemary(didn't have any) and added extra water. I also didn't go thru the trouble of using a blender to puree the beans, I simply mashed them up like you would for mashed potatoes. Once done I sprinkled parmesan cheese. Light and easy!


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  • Calories
  • 502 kcal
  • 25%
  • Carbohydrates
  • 95 g
  • 31%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 11.9 g
  • 48%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 822 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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