Ingredients:
- 1 cup medium pasta shells
- 1 1/2 tbsp olive oil
- 1 small white onion, chopped
- 6 garlic gloves, sliced
- 2 tsp dried rosemary or 3 tbsp fresh rosemary
- 1 bay leaf
- 1/2 tsp dried red pepper flakes
- 1/2 cup julienned sun-dried tomaotes in oil, drained
- 1 medium carrot, chopped
- 2 16 ounce cans garbanzo beans, drained and divided
- 2 tbsp grated Parmesan or Pecorino Romano cheese
- salt and pepper to taste
Preparation:
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 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.
