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Tuscan Chickpea and Sun-dried Tomato Soup
This creamy soup, made with sun-dried tomatoes and our plump Chickpeas, is great for that first chilly fall night. It comes together quickly, then simmers for just 20 minutes. These recipes were created with our vegetarian friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!
- Prep Time
10 Mins
- Cook Time
20 Mins
- Serves
6
Ingredients
- 1 can (16 oz) Bush's® Chickpeas, drained and divided
- 1 cup medium pasta shells, such as orecchiette
- 1½ Tbsp olive oil
- 1 small white onion, chopped
- 6 cloves garlic, sliced
- 3 Tbsp chopped fresh rosemary
- 1 bay leaf
- ½ tsp dried red pepper flakes
- 2 cups water
- ½ cup julienned sun-dried tomatoes in oil, drained
- 1 medium carrot, chopped
- 2 Tbsp grated Parmesan or Pecorino Romano cheese
- Salt and pepper to taste
Cooking Instructions
- 1COOK
Cook pasta according to directions.
- 2HEAT
At the same time, in a medium saucepan, heat oil over medium heat.
- 3ADD
Add onion, garlic, rosemary, bay leaf and red pepper flakes. Add 2 cups water, tomatoes, carrots and chickpeas, reserving 1 cup chickpeas
- 4BOIL
Bring to a boil, stirring occasionally.
- 5SIMMER
Then reduce heat, cover and simmer for 7-10 minutes.
- 6PUREE
Puree vegetable mixture in blender or food processor and return to saucepan.
- 7MIX
Add pasta and remaining whole chickpeas and heat through, adding water if soup is too thick.