Pasta and garbanzo bean soup - bon appetit
4 -6 serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | cup | Canned crushed tomatoes with added puree |
| 2 | Garlic cloves, chopped | |
| 2 | Fresh rosemary sprigs | |
| 4 | cups | Canned vegetable broth or canned low-salt chicken broth |
| 2 | 15 to 16-oz cans garbanzo beans (chick-peas), rinsed, drained | |
| 4 | ounces | Fresh fettuccine, cut into 3/8-inch pieces (about 1 C) |
| Freshly grated Parmesan cheese | ||
Directions
Heat oil in heavy large saucepan over medium heat. Add tomatoes, garlic and rosemary. Simmer 5 minutes. Add 3 C broth; stir to blend.
Puree remaining 1 C broth and 1 C garbanzo beans in blender. Add to saucepan. Add remaining whole garbanzo beans. Bring to boil. Reduce heat; simmer 10 minutes.
Add pasta; cook until tender, about 10 minutes. Season with salt and pepper. Serve, passing Parmesan separately.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>