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1 can (14 ounces) reduced-sodium chicken broth1 can (15 ounces) garbanzo beans, drained1 can (15 ounces) Italian-style tomato sauce1 cup ditalini (or other small pasta)1/2 cup (2 ounces) grated Wisconsin asiago cheese
In a large saucepan, combine broth, 1 1/2 cups water, beans and sauce. Cover and bring to a boil over high heat. Stir in pasta. Cover and cook over medium-high heat for 8 minutes longer, stirring occasionally.Ladle soup into serving bowls. Sprinkle 2 tablespoons cheese over the top of each bowl.Note: Soup will thicken as it cools; add additional water or broth, if desired.
Ladle soup into serving bowls. Sprinkle 2 tablespoons cheese over the top of each bowl.
Note: Soup will thicken as it cools; add additional water or broth, if desired.
Tuscan Onion Soup with Shaved Parmesan
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