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>

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