This time of year, especially with the exceptionally hard winter we are still passing through, I’m always seeking ideas for a hearty, warm meal with rich satisfying flavors. Italian Garbanzo Bean Sun Dried Tomato Soup is simply all that and a burst of sunshine, brightening both my table and taste buds.
The key ingredient, Bella Sun Lucci Sun Dried Tomatoes is what gives this dish it’s extraordinary flavor and depth of character. The hardest part is not eating all of the tomatoes from the jar before they make it to the soup!
Easy to prep and cook, you’ll have this rich meal on the table in no time. It’s excellent on first try, but the next day, once the flavors had more time to mingle, the soup is even better on re-heat.
The original recipe is listed below. While testing out in the Rural Mom kitchen, I made a few modifications to suit my personal preference. I used only one can of garbanzo beans, added an additional clove of garlic, and omitted the onion and spinach (primarily because I didn’t have any spinach on hand.) I also added a few chopped tomatoes as I had a Roma that needed to be use. Still achieved amazing results and will be making this soup a regular addition to our menu.
Italian Garbanzo Bean Sun Dried Tomato Soup
Original recipe from Bella Sun Luci
1 cup small pasta shells
1 1/2 Tbsp. olive oil
1 small yellow onion, chopped
1 small bulb garlic, chopped
2 Tbsp. fresh rosemary (or 1 tsp. dried rosemary)
1/2 tsp. dried red pepper flakes
1 tsp. sugar 1 – 11.5 oz. can tomato juice
1 Tbsp. balsamic vinegar
1/2 cup Bella Sun Luci Julienne Cut Sun Dried Tomatoes in oil, drained
2 – 16 oz. cans garbanzo beans, drained and divided
1 – 6 oz. bag baby spinach
salt and pepper to taste
Cook pasta according to directions.
At the same time, in a medium saucepan, heat oil over medium heat. Add onion, garlic, rosemary, red pepper flakes, and sugar.
Add Tomato juice, balsamic, 3 cups water tomatoes, and garbanzo beans, reserving 1 cup whole beans.
Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7-10 minutes.
Puree half of the vegetable mixture in a blender or food processor and return to saucepan.
Add pasta and remaining whole beans and spinach to mixture and heat through.
Season to taste with salt and pepper.
Special thanks to Mooney Farms for sending along samples of Bella Sun Lucci for us to experiment with in the Rural Mom kitchen.