Pasta And Garbanzo Bean Soup Food

PASTA WITH GARBANZO BEANS

Steps:

• Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion, celery, garlic and bay leaf; sauté until onion is golden and tender, about 7 minutes. Add 3 1/4 cups broth, garbanzo beans, tomato paste and crushed red pepper. Bring to boil. Add macaroni; reduce heat to medium and boil gently until macaroni is very tender, adding more broth by 1/4 cupfuls if mixture is dry, about 15 minutes (mixture will be thick but some broth should remain). Season with salt and pepper. Discard bay leaf. Stir in parsley and 1 tablespoon oil.
• Ladle pasta mixture into 4 bowls. Top each serving with 1 tablespoon freshly grated Parmesan cheese.

PASTA AND GARBANZO BEAN SOUP

Steps:

• Heat olive oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 4 minutes. Add garlic, rosemary and sage and continue cooking 1 minute. Mix in tomatoes and cook until slightly thickened, stirring occasionally, about 10 minutes. Add broth and garbanzo beans and simmer 5 minutes. Puree soup in blender or processor. Return soup to saucepan and bring to boil. Stir in orzo and cook until orzo is just tender but still firm to bite. Season soup to taste with salt and pepper. Ladle soup into bowls. Garnish with parsley and serve, passing Parmesan cheese separately.

GARBANZO BEAN SOUP

Steps:

• 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.
• Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.

PASTA AND BEAN SOUP

Steps:

• Heat olive oil in a large heavy-bottomed pot over medium heat. Add prosciutto and cook, stirring, until prosciutto begins to render its fat, about 4 minutes.
• Add carrot, onion, celery and garlic. Season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes. Add tomato paste, stir to coat other ingredients, and cook for 2 minutes. Add broth, one quart water and potatoes. Raise heat to high and bring to a boil, then lower heat and simmer until potatoes are very soft, about 25 minutes. Transfer potatoes to a bowl and mash them.
• Return potatoes to pot and stir them into soup. If not serving immediately, let cool, cover and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.
• Add beans and pasta. Cook over medium heat until beans are warmed through, about 5 minutes. Stir in rosemary, crushed red pepper and cheese. Taste and adjust seasoning with salt and pepper, if necessary.
• To serve, ladle some soup into each of 8 bowls. Top with more cheese and a drizzle of extra virgin olive oil.

FUSILLI WITH GARBANZO BEANS

Steps:

• Cook pasta as label directs.
• Meanwhile, in 12 inch skillet, heat oil over medium-high heat.
• Add onion and cook, covered for 5 minutes, stirring often.
• Stir in garlic and oregano and cook for 30 seconds.
• Stir in beans, vinegar, salt and pepper; cook 5 minutes, stirring often.
• When pasta has cooked to desired doneness, remove 1 cup cooking water and reserve.
• Drain pasta; return to saucepot.
• Add spinach, bean mixture and reserved cooking water; toss gently to combine.
• Notes: I usually use the large corkscrew pasta istead of fusilli.
• Actually, I've made it with several kinds of pasta--whatever I have on hand.
• Even egg noodles worked fine.
• Strangely, fusilli was my least favorite pasta to make this with.
• Also, I use the chopped garlic that comes in a jar.
• And thawed, frozen spinach works fine--you'll need much less of the reserved water.

GARBANZO TOMATO PASTA SOUP

Steps:

• Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
• Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.

TUSCAN GARBANZO BEAN SOUP

Steps:

• cook pasta according to directions.
• at same time, in a medium saucepan , heat oil over medium heat. add onion, garlic, rosemary and red pepper flakes.
• add chicken broth, tomatoes, carrot and garbanzo beans, reserve 1 cup beans.
• bring to boil, stir occasionally, then reduce heat and simmer 15-20 minutes.
• puree vegetable mixture in food processor and return to saucepan.
• add drained pasta and reserved beans and heat through, add extra broth if soup is too thick.
• top with cheese.

CHICKPEA AND WHITE BEAN SOUP

Steps:

• Cold soak or quick soak the chickpeas and beans together in the same pot.
• Cold soak-dump beans into a 2-3 quart container; pour in enough water to cover by at least 4 inches; let soak in a cool place at least 8 hours or up to 24 hours; drain thoroughly.
• Quick soak-place beans in a large saucepan, covering them generously with cold water; bring to a boil; boil 1 minute before removing from heat; let stand uncovered 1 hour; then drain.
• Heat oil in a 6-quart heavy pot over medium heat.
• Stir in the onions and garlic; cook, stirring, until golden, about 10 minutes.
• Add in the potato and stir until the pieces begin to stick to the pot, about 3 minutes.
• Stir in the carrots; cook until they wilt, about 2 minutes.
• Pour the crushed tomatoes with their liquid into the pot and bring to a boil.
• Pour in the hot water; add the rosemary, bay leaves, and crushed pepper flakes.
• Add salt to taste.
• Drain the chickpeas and cannellini and add to the pot.
• Bring to a boil, then adjust heat to a gentle boil.
• Cook, semicovered, until the chickpeas are tender, about 2 hours (at this point the cannellini will be very tender).
• While the soup cooks, check the level of the liquid; there should always be enough liquid to cover the beans generously; if not, add hot water as necessary.
• Make pesto-combine the basil and olive oil in the work bowl of a food processor or the blender jar.
• Process until the leaves are chopped fine.
• Add the grated cheese and continue processing until the mixture forms a rough paste; set aside.
• Stir in broken fettuccine into the soup once the beans are tender and cook, stirring often, until the pasta is al dente; add water as necessary, if the soup becomes too thick while cooking the pasta (if you are cooking the soup in advance, do not add the pasta until you reheat the soup).
• Serve soup immediately; stir a dollop of basil pesto into the soup pot or spoon a little into each warm soup bowl before ladling in the soup.