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Pasta And Garbanzo Bean Soup

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CATEGORY CUISINE TAG YIELD
Meats, Grains Italian 1 Servings

INGREDIENTS

1/4 c Olive oil
1/2 Onion, chopped
2 Garlic cloves, chopped
1/2 t Dried rosemary, crumbled
1/2 t Dried rubbed sage
1 16-oz plum tomatoes
drained chopped
3 c Canned beef broth
1 16-oz garbanzo beans
chick-peas drained
1/2 c Orzo or other small pasta
Chopped fresh parsley
Grated Parmesan
Servings

INSTRUCTIONS

1998    
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  sauté 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.  Bon Appétit April 1992 Dede Spaith:
Sonora, California  Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Mar 05,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1943
Calories From Fat: 970
Total Fat: 110.2g
Cholesterol: 149.7mg
Sodium: 6675.9mg
Potassium: 1890mg
Carbohydrates: 137.6g
Fiber: 21.3g
Sugar: 5.3g
Protein: 105.1g


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