garbanzo soup
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter |
| ¼ cup | Minced onion |
| 3 cups | Water |
| 1 can | (15 oz) garbanzo or chickpeas, drained |
| 2 | Beef bouillon cubes |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Garlic salt |
| ¼ teaspoon | Dried mint leaves |
| ⅛ teaspoon | Black pepper |
| ¼ cup | Macaroni, uncooked |
| Grated parmesan cheese | |
| Minced parsley for garnish |
In a 2-quart saucepan, melt butter over medium heat. Saute onion until golden. Add water, garbanzos or chickpeas, bouillon cubes, salt, garlic salt, mint leaves and pepper. Bring to a boil. Stir in macaroni. Reduce heat. Cover and simmer 20 minutes. Serve topped with Parmesan cheese and garnished with minced parsley.
SOURCE: Sopie Kay's Pasta Cookery H-P Books, Tucson, Arizona 85703 Reprinted in The Cookbook Digest Issue A-0008 (1980) Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93
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