Harvest Bean Soup

2 Tbsp. Tuscan Herb Olive Oil
1 green pepper, chopped
1 red pepper, chopped
1 large sweet onion, chopped
4 garlic cloves
2 large fresh tomatoes, pureed
10 c. water
1 (16oz.) can garbanzo beans, drained, rinsed
1 tsp. paprika
1 tsp. black peppercorns
2 bay leaves
2 c. spinach leaves, chopped
1 box fusilli pasta (375 g) or 4 c. preferred dried pasta noodles
4 Tbsp. Chipotle Olive Oil
salt, to taste


In a large saucepan heat the Extra Virgin Olive Oil and Tuscan Herb Olive Oil, then add green pepper, red pepper, onion, and garlic cloves. Sauté until soft, about ten minutes over medium heat.

Add the tomato puree and sauté for 15 minutes on medium heat. Transfer the mixture to a food processor and puree. Set aside. In a large pot add 10 cups of water, garbanzo beans, paprika and salt to taste. Place the peppercorns and bay leaves in a cheesecloth or tea ball and add to pot. Bring to a boil, add pureed vegetable mixture to the pot along with the spinach and dried pasta.

Let everything boil together for 8 minutes over medium heat. Remove spices (peppercorns, bay leaves). Serve and finish with Chipotle Olive Oil.

Print Friendly and PDF