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.
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 small can tomato paste
- dash worcestershire sauce
- 1 can green chiliâs 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
- 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.
- Saute until golden, donât let it burn.
- Add the tomato paste and worcestershire sauce, stirring to blend.
- Now add the water and the garbanzo beans.
- Turn the heat down to low and let simmer for about 14-20 minutes.
- Add the tortellini and cook another 10 minutes until the pasta is tender. Garnish with Parmesan cheese and fresh basil.
|Amount Per Serving||%DV|
|Serving Size 507g|
|Recipe makes 4 servings|
|Calories from Fat 91||27%|
|Total Fat 10.38g||13%|
|Saturated Fat 2.11g||8%|
|Trans Fat 0.0g|
|Total Carbs 50.7g||14%|
|Dietary Fiber 8.6g||29%|