| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Italian, Vegetables | 4 | Servings |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1 | t | Rosemary leaves, chopped |
| 2 | Garlic cloves, chopped | |
| 6 | Anchovy filets, chopped | |
| 2 | T | Tomato paste |
| 1/4 | c | Water |
| 34 | oz | Canned chick peas, ceci* |
| Water | ||
| 1 | Elbow macaroni | |
| 1/2 | t | Salt |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 249
Calories From Fat: 239
Total Fat: 27.1g
Cholesterol: 0mg
Sodium: 356.9mg
Potassium: 97.7mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: 1g
Protein: <1g