Ingredients
- 2 Tablespoons Olive Oil
- 1 Large Onion Chopped
- 1-1/2 Cups Baby Carrots Sliced
- 3 Large Garlic Cloves Minced
- 2 Small Potatoes 1/2 inch dice
- 1 15 oz. can Diced Tomatoes Undrained
- 4 Cups Vegetable stock
- 2 Cups Garbanzo Cooking Water
- 1 Piece Parmesan Rind
- 2 Teaspoons Dried Italian Herbs Of your choice
- 2 Cups Garbanzo Beans Cooked from dry
- 1/4 – 1/2 Cup Instant Potato Flakes If you like a thicker soup
- 2 Cups Frozen Cut Green Beans Thawed
- 1/3 Cup Pesto Plus more for garnish, optional
- salt and pepper To taste
- 6 Ounces Small pasta Cooked al dente, drained, and kept warm
- Shaved Parmesan For garnish
Servings:
Instructions
- Heat a large soup pot over medium heat. Add the olive oil. Add the onions, carrots, and potatoes. Cook 5 minutes until the onion begins to soften. Add the garlic and cook stirring often until the garlic becomes fragrant, 2 minutes or so.
- Add the tomatoes and stir to combine everything. Cook over medium high heat for 5 minutes stirring often. Add the garbanzo water, vegetable stock, and cheese rind. Bring to a boil. Reduce the heat and simmer, uncovered 30 minutes.
- Add the garbanzo beans and the herbs. Cook for 5 minutes or so. if you like a thicker soup add the instant potato flakes and stir to combine. Cook for 3 minutes or until you notice things beginning to thicken. Add the green beans and heat for another 5 minutes.
- Lower the heat and add the pesto. Sir to combine. Taste at this point and add salt and pepper to your preference. Continue to heat until everything is beautifully steamy.
- Divide the cooked pasta into 6 soup bowls. Ladle the soup on top of the pasta. Top with the Parmesan shavings and garnish with more pesto if desired.
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