Tuscan chickpea soup

Yield: 1 servings

Measure 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

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.

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