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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.
Ingredientes
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 small can tomato paste
- dash worcestershire sauce
- 1 can green chiliâs chopped
- 4 cups water
- 1 can garbanzo beans with juice
- 1 cup cheese tortellini
- Fresh basil
- salt and fresh ground pepper to taste
- Parmesan Cheese
Direcciones
- 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.
- Saute until golden, donât let it burn.
- Add the tomato paste and worcestershire sauce, stirring to blend.
- Now add the water and the garbanzo beans.
- Turn the heat down to low and let simmer for about 14-20 minutes.
- Add the tortellini and cook another 10 minutes until the pasta is tender. Garnish with Parmesan cheese and fresh basil.
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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% |
