Pasta And Garbanzo Bean Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
1/2: Onion, chopped
2 large: Garlic cloves, chopped
1/2 tsp: Dried rosemary, crumbled
1/2 tsp: Dried rubbed sage,
1 can: (16-oz) plum tomatoes, drained, chopped
3 cup: Canned beef broth,
1 can: (16-oz) garbanzo beans (chick-peas), drained
1/2 cup: Orzo or other small pasta,
Chopped fresh parsley,
Grated Parmesan,
Directions:
Orzo--the small rice-shaped pasta used here--is available at Italian
markets and most supermarkets.
Heat olive oil in heavy large saucepan over medium heat. Add onion and
saut
until translucent, about 4 minutes. Add garlic, rosemary and sage and
continue cooking 1 minute. Mix in tomatoes and cook until slightly
thickened, stirring occasionally, about 10 minutes. Add broth and garbanzo
beans and simmer 5 minutes. Puree soup in blender or processor. Return soup
to saucepan and bring to boil. Stir in orzo and cook until orzo is just
tender but still firm to bite. Season soup to taste with salt and pepper.
Ladle soup into bowls. Garnish with parsley and serve, passing Parmesan
cheese separately.
4 Servings
Bon App
tit April 1992 Dede Spaith: Sonora, California
Posted to recipelu-digest by Sandy on Mar 05, 1998
Source from luhu.jp
markets and most supermarkets.
Heat olive oil in heavy large saucepan over medium heat. Add onion and
saut
until translucent, about 4 minutes. Add garlic, rosemary and sage and
continue cooking 1 minute. Mix in tomatoes and cook until slightly
thickened, stirring occasionally, about 10 minutes. Add broth and garbanzo
beans and simmer 5 minutes. Puree soup in blender or processor. Return soup
to saucepan and bring to boil. Stir in orzo and cook until orzo is just
tender but still firm to bite. Season soup to taste with salt and pepper.
Ladle soup into bowls. Garnish with parsley and serve, passing Parmesan
cheese separately.
4 Servings
Bon App
tit April 1992 Dede Spaith: Sonora, California
Posted to recipelu-digest by Sandy
Source from luhu.jp
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