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  • Garbanzo Bean Soup

    1 vote
    Garbanzo Bean Soup
    Prep: 10 min Cook: 30 min Servings: 4
    by Suzi
    22 recipes
    >
    This garbanzo bean soup is very nourishing and quite easy to prepare. It has a tomato based broth using tomato paste. This is one of the first dishes that I learned how to make when I stopped eating meat, over forty years ago. Back then I ate cheese sandwiches with lettuce and garlic powder everyday until I realized I needed to learn how to cook. This recipe is an adaptation from Anna Thomas’ Vegetarian Epicure. The book is still in print along with volume two. I love both volumes and still have them. Thanks Anna.

    Ingredients

    • 2 tablespoons olive oil
    • 1 small onion chopped
    • 1 small can tomato paste
    • dash worcestershire sauce
    • 1 can green chili’s chopped
    • 4 cups water
    • 1 can garbanzo beans with juice
    • 1 cup cheese tortellini
    • Fresh basil
    • salt and fresh ground pepper to taste
    • Parmesan Cheese

    Directions

    1. In a large soup pot add the olive oil, when oil is hot add the onions and cook until opaque then add in the garlic.
    2. Saute until golden, don’t let it burn.
    3. Add the tomato paste and worcestershire sauce, stirring to blend.
    4. Now add the water and the garbanzo beans.
    5. Turn the heat down to low and let simmer for about 14-20 minutes.
    6. Add the tortellini and cook another 10 minutes until the pasta is tender. Garnish with Parmesan cheese and fresh basil.

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