Garbanzo Bean Soup

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cup) contains 230 calories, 31 g carbohydrate, (9 g fiber), 11 g protein, 7 g fat, (2 g saturated fat), 5 mg cholesterol, and 740 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 230
  • Makes: 11 cups
  • Active Time: 50 minutes
  • Total Time to Make: 50 minutes

Ingredients

Instructions

Make This First

You'll Need

Food processor, hand blender

Directions

  1. Place mushrooms and 1 cup hot water in bowl; soak 15 min. 
     
  2. Add olive oil and pancetta to stockpot on MED-LOW; cook 5 min, until softened. Add onion, celery, carrot, garlic and rosemary to food processor; pulse until roughly minced; add to stockpot. Cook 15-20 min, until vegetables are softened.
     
  3. Drain mushrooms. Chop small; add to stockpot. Add potatoes; stir. Cook 5 min, or until potatoes soften.
     
  4. Add beans and liquid; stir. Bring to simmer. Stir; season with salt and pepper. Puree or mash to desired consistency using hand blender. Serve with extra virgin olive oil, cheese, black pepper and parsley.
Chef Tips
Substitute Basic Dried Beans recipe with 4 cans (15.5 oz each) Wegmans Organic Garbanzo Beans, undrained + 2 cans water.

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