Tuscan chickpea soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Chickpeas; drained |
| 3 | quarts | Water |
| 1 | teaspoon | Rosemary |
| 1 | cup | Tomatoes; peeled, chopped |
| 1 | Bay leaf | |
| 2 | teaspoons | Salt |
| Pepper | ||
| 1 | medium | Onion; chopped fine |
| 2 | ounces | Olive oil |
| 2 | cloves | Garlic; minced, sauteed in olive oil |
| 1 | cup | Small shells |
| 3 | tablespoons | Parsley; minced |
Directions
Cook first 5 ingredients for 2½ hr; discard bay leaf. Puree ½ the chickpeas in a blender and return them to the soup. Add rest of ingredients; cook 15 min or until shells are tender. Correct seasoning and serve.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98, converted by MM_Buster v2.0l.