Intro to Cooking: Tomato and Garbanzo Bean Soup

By Michelle

Girls, finals are upon us. (And here are 10 ways I know it.) We’re all spending too much time in the library, a soul crushing activity when the weather outside is starting to look like it is actually spring and almost summer. Personally, all I want to do is lie outside in a bikini with an issue of Cosmo.

Speaking of bikinis… actually, you know what, are we ready to talk about bikinis? Personally, with all the homework I’ve been doing, a bikini is the last thing I want to think about, especially with all those late night snack binges to keep myself motivated. Let’s talk about healthy food instead; foods you can make quickly between writing term papers, cramming for that next exam, and stressing about everything you have to get done between now and then.

The recipe I’m featured today is probably one of the easiest ever. Soup is one of my favorite things to make because all you need is a small saucepan, a stove of some kind (or sometimes even just a microwave…more on that below), and your favorite ingredients, which can be pretty much anything. Soups are my solution the day after I eat too much – you know, those nights where you write a term paper in five hours and eat an entire pizza in 5 minutes. Soups, especially homemade soups, are light, healthy, and delicious.

Garbanzo beans are my favorite ingredient to use in soups. They are cheap source of protein, fiber, and iron. That’s why I picked a recipe with them today. With all the late night studying we’re doing lately, we need some extra nutrients.

Tomato and Garbanzo Bean Soup 

You will need…

1 can of garbanzo beans, rinsed
1 can of tomato sauce
1 can of diced tomatoes
1 teaspoon of pepper
1/4 teaspoon of red pepper flakes
1 teaspoon of garlic powder
1 teaspoon of paprika
1 teaspoon of onion powder
1 teaspoon of dried basil
1-2 tablespoons of parmesan cheese

(You can also toss in any other veggies you like. That’s the beauty of soup; you can do whatever you want with it!)

How to make it…

In a small saucepan over low to medium heat, combine garbanzo beans, tomato sauce, and diced tomatoes. If it’s a little thick, add water. Stir as the soup heats up and then add spices. Let simmer for 5-10 minutes and serve, adding parmesan cheese on top.

Note: This recipe can also be made in the microwave, as long as you use a microwave safe bowl! Just combine everything and microwave for a few minutes until warm and the flavors are combined.

Still hungs? We got your….belly? Get more easy, college-friendly recipes here.