Tuscan Garbanzo Bean Soup

• 1 cup medium pasta shell
• 1 1/2 tablespoons olive oil
• 1 small white onion, chopped
• 3 garlic cloves, chopped
• 2 teaspoons dried rosemary
• 1 bay leaf
• 1/2 teaspoon dried red pepper flakes
• 1/2 cup sun-dried tomato, in oil, drained, julienned
• 1 medium carrot, chopped
• 16 ounces garbanzo beans, drained and divided
• 2 tablespoons grated parmesan cheese
• 32 ounces chicken broth
• salt and pepper

1. cook pasta according to directions.
2. at same time, in a medium saucepan , heat oil over medium heat. add onion, garlic, rosemary and red pepper flakes.
3. add chicken broth, tomatoes, carrot and garbanzo beans, reserve 1 cup beans.
4. bring to boil, stir occasionally, then reduce heat and simmer 15-20 minutes.
5. puree vegetable mixture in food processor and return to saucepan.
6. add drained pasta and reserved beans and heat through, add extra broth if soup is too thick.
7. top with cheese.

pasta shell, olive oil, white onion, garlic, rosemary, bay leaf, red pepper, tomato, carrot, garbanzo beans, parmesan cheese, chicken broth, salt

Taken from www.food.com/recipe/tuscan-garbanzo-bean-soup-292036 (may not work)