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Garbanzo Bean Soup

by さん
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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.

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分量: 4
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材料

Cost per serving $1.72 詳細を見る

作り方

  1. 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.
  2. Saute until golden, don’t let it burn.
  3. Add the tomato paste and worcestershire sauce, stirring to blend.
  4. Now add the water and the garbanzo beans.
  5. Turn the heat down to low and let simmer for about 14-20 minutes.
  6. Add the tortellini and cook another 10 minutes until the pasta is tender. Garnish with Parmesan cheese and fresh basil.

Nutrition Facts

Amount Per Serving %DV
Serving Size 507g
Recipe makes 4 servings
Calories 332  
Calories from Fat 91 27%
Total Fat 10.38g 13%
Saturated Fat 2.11g 8%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 1037mg 43%
Potassium 748mg 21%
Total Carbs 50.7g 14%
Dietary Fiber 8.6g 29%
Sugars 6.14g 4%
Protein 11.69g 19%
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