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Pasta and Garbanzo Beans Alla Toscana

Pasta and Garbanzo Beans Alla Toscana

Stephen O’Donnell
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 490 kcal

Ingredients
  

  • 3 cups soaked, drained, boiled hard, cooked garbanzo beans (save liquid)
  • 4-5 cups broth from the cooked garbanzo beans
  • 2 tbsp. olive oil
  • 1 clove crushed clove of garlic
  • 1 sprig rosemary, chopped
  • 1 can chopped tomatoes, or about the same amount of chopped fresh tomatoes 14 ounces
  • 8 ounces short pasta (I used farfalline)

Instructions
 

  • Puree 1 cup of the garbanzo beans with about 1/4 cup of the broth.
  • Add the pureed garbanzo beans back to the broth and heat over medium heat until boiling.
  • Meanwhile, heat the olive oil in a saute pan and add the garlic and rosemary and cook for 1-2 minutes.
  • Add the tomatoes to the saute pan and cook for 10 more minutes, stirring often.
  • Add the tomato mixture and beans to the broth and season with salt and pepper.
  • Add the dried pasta and cook until al dente.
  • Serve sprinkled with parmeggiano-reggiano cheese

Nutrition

Calories: 490kcalCarbohydrates: 79gProtein: 18gFat: 11gSaturated Fat: 2gSodium: 952mgPotassium: 488mgFiber: 11gSugar: 9gVitamin A: 537IUVitamin C: 2mgCalcium: 74mgIron: 4mg
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