| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Vegetables, Italian |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1 |
ts |
Rosemary leaves — chopped |
| 2 |
|
Garlic cloves — chopped |
| 6 |
|
Anchovy filets — chopped |
| 2 |
tb |
Tomato paste |
| 1/4 |
c |
Water |
| 34 |
oz |
Canned chick peas (ceci)* |
|
|
Water |
| 1 |
pk |
Elbow macaroni |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Pepper |
INSTRUCTIONS
~------------------------------------------------------ ~------------------
* Use 1 large can + 1 small can, or 1 1/2 large cans, undrained
~------------------------------------------------------ ~------------------
Chop garlic, anchovies, and rosemary together into a paste. Heat a large
pot over medium heat. Add oil and continue heating until fragrant. Put in
chopped paste and brown well (don't burn). Add tomato paste diluted in 1/4
c water, lower heat and cook 20 minutes. Add ceci and an equal amount of
water. Add salt and bring to boil over medium heat. Add elbow macaroni and
cook additional 8 minutes or until tender. The soup will be quite thick.
Add pepper and serve with cheese.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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