Ingredients
4
4 servings
- •1 (14.5 ounce) can peeled and diced tomatoes
- •1 teaspoon olive oil
- •2 (15.5 ounce) cans garbanzo beans
- •salt and pepper to taste
- •2 sprigs fresh rosemary
- •1 cup acini di pepe pasta
Instructions
- Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
- Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.
Nutritional Facts
Per 4 servings
- Calories: 502
- Carbohydrate: 95g
- Fat: 5g
- Fiber: 12g
- Protein: 19g
- Sugar: 4g
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