Wednesday, February 08, 2006
Point Count: Pasta & Chickpea Soup with Shrimp
Seriously modified from a recipe found on Epicurious.com
Pasta and ChickPea Soup with Shrimp
2 cans garbanzo beans - 8 pt.
2 tablespoons extra-virgin olive oil, divided - 6 pt.
3 garlic cloves, peeled, divided - 0 pt.
1 6-inch-long fresh rosemary sprig - 0 pt.
1/4 teaspoon dried crushed red pepper - 0 pt.
3/4 pounds shrimp - 1.5 pt.
1.5 cup ditalini or other short hollow pasta (about 8 ounces) - 12 pt.
Place garbanzo beans in pan; add 1 tablespoon oil, 2 garlic cloves, rosemary sprig, and crushed red pepper. Simmer uncovered until beans are tender. Discard rosemary sprig. Transfer 1 cup garbanzo bean mixture to processor and puree until smooth; return to mixture in saucepan.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add remaining garlic clove; sauté until golden, about 2 minutes. Add chickpea mixture and 3 1/2 cups water; bring to boil. Add pasta and cook until pasta is just tender but still firm to bite, adding more water if soup is too thick and stirring occasionally, about 10 minutes. Stir in clams. Season to taste with salt and pepper.
Ladle soup into bowls and serve.
Makes 4 servings; 27.5 points total, so about 7 each.
Pasta and ChickPea Soup with Shrimp
2 cans garbanzo beans - 8 pt.
2 tablespoons extra-virgin olive oil, divided - 6 pt.
3 garlic cloves, peeled, divided - 0 pt.
1 6-inch-long fresh rosemary sprig - 0 pt.
1/4 teaspoon dried crushed red pepper - 0 pt.
3/4 pounds shrimp - 1.5 pt.
1.5 cup ditalini or other short hollow pasta (about 8 ounces) - 12 pt.
Place garbanzo beans in pan; add 1 tablespoon oil, 2 garlic cloves, rosemary sprig, and crushed red pepper. Simmer uncovered until beans are tender. Discard rosemary sprig. Transfer 1 cup garbanzo bean mixture to processor and puree until smooth; return to mixture in saucepan.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add remaining garlic clove; sauté until golden, about 2 minutes. Add chickpea mixture and 3 1/2 cups water; bring to boil. Add pasta and cook until pasta is just tender but still firm to bite, adding more water if soup is too thick and stirring occasionally, about 10 minutes. Stir in clams. Season to taste with salt and pepper.
Ladle soup into bowls and serve.
Makes 4 servings; 27.5 points total, so about 7 each.
