Recipe by JENYRUT
"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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1 (14.5 ounce) can
peeled and diced tomatoes
2 (15.5 ounce) cans
salt and pepper to taste
acini di pepe pasta
I added another can of undrained tomatoes plus two cups of water, basil and thyme. The soup tasted good and was very healthy.
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.
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.
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!
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.
Very good soup. I added additional water, a chicken boullion cube, dried rosemary, carrots and minced garlic.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Garbanzo Bean Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 41
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