Garbanzo soup

Yield: 4 servings

Measure Ingredient
3 tablespoons Butter
¼ cup Minced onion
3 cups Water
1 can (15 oz) garbanzo or chickpeas, drained
2 \N Beef bouillon cubes
¼ teaspoon Salt
¼ teaspoon Garlic salt
¼ teaspoon Dried mint leaves
⅛ teaspoon Black pepper
¼ cup Macaroni, uncooked
\N \N Grated parmesan cheese
\N \N 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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