Nutritional Info

Nutrition Facts

Serving Size 1 (340g)

Calories 197
Calories from Fat 16 (8%)
Amount Per Serving %DIV
Total Fat 1.8g 3%
Saturated Fat 1.1g 6%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 4.9mg 2%
Sodium 240.9mg 10%
Potassium 462.2mg 10%
Total Carbohydrate 37.4g 12%
Dietary Fiber 2.5g 10%
Sugars 20.5g
Protein 6g 12%

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Recipe Description
In this fragrant soup, pasta and beans are combined with a hint of rosemary. If you prefer, substitute fresh basil leaves for the rosemary.
Prep time
15 min
Cook time
30 min
Ready In
45 min


Serves Tool

Serves To:USMetric
3 Ounce(oz)  thick bacon, diced
1 Cup(c)  onion, chopped
1/2 Cup(c)  red bell pepper, chopped
15 Ounce(oz)  garbanzo beans, drained and rinsed
4 Cup(c)  vegetable or chicken stock or broth
14 1/2 Ounce(oz)  tomatoes in thick puree, crushed
1 Teaspoon(t)  salt
1 Pinch(pn)  pepper, freshly ground, to taste
1   sprig fresh rosemary
1   sprig parsley
1 Cup(c)  uncooked penne or other short pasta
1 Tablespoon(T)  fresh rosemary, chopped
3 Tablespoon(T)  parmesan cheese, freshly grated


In a large Dutch oven over medium high heat, cook bacon until crisp, about 5 minutes. Reduce heat to medium. Add onion and bell pepper and saute until tender, about 5 minutes. In a food processor, puree half of the beans with 1/2 cup of the stock. Add pureed beans and whole beans to the Dutch oven. Add remaining 3 1/2 cups stock, tomatoes, salt, pepper, rosemary and parsley. Simmer, uncovered, 10 minutes. Increase heat to medium high, add pasta, and cook until tender, about 10 minutes. Remove rosemary and parsley sprigs. Serve in bowls topped with some chopped rosemary and Parmesan cheese.

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