Pasta And Garbanzo Bean Soup - Bon Appetit Recipe
Yield: 4 -6 servingRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 cup: Canned crushed tomatoes with added puree,
2: Garlic cloves, chopped
2: Fresh rosemary sprigs,
4 cup: Canned vegetable broth or canned low-salt chicken broth,
2: 15 to 16-oz cans garbanzo beans, (chick-peas), rinsed, drained
4 ounce: 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 &
Source from luhu.jp
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 &
Source from luhu.jp