1 cup medium pasta shells (e.g. cavatelli)
1 ½ tablespoons olive oil
1 small white onion, chopped
6 garlic cloves, sliced
2 teaspoons dried rosemary or 3 tablespoons fresh rosemary
1 bay leaf
½ teaspoon dried red pepper flakes
½ cup julienned sun-dried tomatoes in oil, drained
1 medium carrot, chopped
2 cans (16 ounces) BUSH'S BEST Garbanzo beans, drained and divided
2 tablespoons grated Parmesan or Pecorino Romano cheese
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, bay leaf and red pepper flakes. Add 2 cups water, tomatoes, carrots and BUSH'S BEST Garbanzo Beans, reserving 1 cup whole beans. Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7-10 minutes. Puree vegetable mixture in blender or food processor and return to saucepan.
Add pasta and remaining whole beans and heat through, adding water if soup is too thick.
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