HEARTY TUSCAN PASTA SOUP
Tuscan Pasta Soup is a deliciously fast, hearty, and comforting meal loaded with plenty of garbanzo beans, vegetables, and pasta!
Servings: 8 servings
Calories: 297kcal
Equipment
- garlic press optional
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion chopped into 1" pieces
- 3-4 medium carrots peeled and chopped into 1" pieces
- 2 ribs celery chopped into 1" pieces
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 6 cups beef stock
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 pound ditalini pasta or other small pasta shapes
- 1 can (15 ounces) garbanzo beans (chickpeas) drained
- 1 sprig fresh rosemary
- 2 dried bay leaves
- 2 tablespoons butter
Instructions
- -In a large stockpot over medium/high heat, saute the onion, carrots, and celery in the olive oil until slightly tender (approximately 2 minutes).
- -Stir in the garlic and tomato paste. Continue to cook over medium/high heat for 2 minutes until the garlic is fragrant and the tomato paste has developed its flavor.
- -Stir in the beef stock, salt, pepper, rosemary, and bay leaves. Bring to a simmer.
- -Add the drained garbanzo beans and the ditalini pasta to the pot.
- -Simmer for an additional 10-12 minutes until the pasta has cooked through.
- -Remove the bay leaves and the rosemary sprig. Discard.
- -To finish, add the butter to the pot, stir, and ladle the soup into bowls.
- -Serve hot.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen. Cool completely and store in an airtight freezer container or freezer bag. label and date. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
Serving: 1serving | Calories: 297kcal | Carbohydrates: 50g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 729mg | Potassium: 628mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4032IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg
