Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cans | Chickpeas; drained |
| 3 quarts | Water |
| 1 teaspoon | Rosemary |
| 1 cup | Tomatoes; peeled, chopped |
| 1 \N | Bay leaf |
| 2 teaspoons | Salt |
| \N \N | 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 |
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.