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Dinner for 8

Garbanzo Bean Soup

Garbanzo beans, vegetables, tomatoes, and pasta simmer with Italian seasonings for a thick, savory soup.

$1.39per serving $
40 minstart to table
8servings

ItalianBudgetFamilyLunchesDinnersCold-weather comfortWinter

Ingredients

  • 4 1/2 tbsp good quality olive oil
  • 2 cans (15 oz) cooked garbanzo beans
  • 1 large yellow onion
  • 2 large carrots
  • 2 ribs celery
  • to taste kosher salt & ground black pepper (optional)
  • 3 1/2 cloves garlic
  • 1 tbsp italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 1 crushed tomatoes
  • 1 can (14 oz) fire-roasted tomatoes
  • 6 1/2 cups no-sodium vegetable stock or chicken stock
  • 2 whole bay leaves
  • 1 whole parmesan rind
  • 8 oz ditalini pasta
  • 1/3 cup freshly grated parmesan (optional)
  • optional garnishes fresh parsley and/or fresh basil

Steps

  1. Heat the olive oil in a large pot over medium heat, then cook the onion, carrots, and celery for 8 minutes.
  2. Stir in the garlic, Italian seasoning, and red pepper flakes, then cook for 1 minute.
  3. Add the tomatoes, stock, bay leaves, Parmesan rind, and garbanzo beans, then bring the soup to a boil.
  4. Cover and simmer the soup over low heat for 20 minutes.
  5. Stir in the ditalini pasta and cook uncovered for 10 minutes.
  6. Remove the bay leaves and Parmesan rind, then stir in the grated Parmesan.

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