|2 tablespoons||Olive oil|
|1 cup||Canned crushed tomatoes with added puree|
|2||Garlic cloves, chopped|
|2||Fresh rosemary sprigs|
|4 cups||Vegetable broth or low-salt chicken broth|
|2 cans||15-16 oz, garbanzo beans, rinsed and drained|
|4 ounces||Fresh fettucine, cut into 3/8 inch pieces|
Heat oil in heavy large saucepan over medium heat. Add tomatoes, garlic and rosemary. Simmer 5 minutes. Add 3 cups broth; stir to blend. Puree remaining 1 cup broth and 1 cup of the garbanzo beans.
Add to saucepan. Add remaining whole garbanzo beans. Bring to a boil.
Reduce heat and simmer 10 minutes. Add the pasta and simmer until tender, about 10 minutes. Season with salt and pepper. Serve, passing freshly grated Parmesan cheese separately.
Bon Appetit, July Submitted By RHOMMEL <RHOMMEL@...> On TUE, 21 NOV 1995 160438 ~0500
Random recipe of the day