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This is a hearty and filling winter soup.
Tuscan Garbanzo and Sun Dried Tomato Soup Recipe

1 cup medium pasta shells
1 1/2 tbsp olive oil
1 small white onion, chopped
6 garlic gloves, sliced
2 tsp dried rosemary or 3 tbsp fresh rosemary
1 bay leaf
1/2 tsp dried red pepper flakes
1/2 cup julienned sun-dried tomaotes in oil, drained
1 medium carrot, chopped
2 16 ounce cans garbanzo beans, drained and divided
2 tbsp grated Parmesan or Pecorino Romano cheese
salt and pepper to taste
Preparation:

Cook pasta according to directions. At the same time, in a medium saucepan, heat oil over medium heat. Add onion, garlic, rosemary, bay leaf and red pepper flakes. Add 2 cups water, tomatoes, carrots and garbanzo beans reserving 1 cup whole beans.

Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7-10 minutes. Puree vegetable mixture in blender or food processor and return to saucepan. Add pasta and remaining whole beans and heat through, adding water if soup is too thick