| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soups, Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1/4 |
c |
Minced onion |
| 3 |
c |
Water |
| 1 |
cn |
(15 oz) garbanzo or chickpeas, drained |
| 2 |
|
Beef bouillon cubes |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Garlic salt |
| 1/4 |
ts |
Dried mint leaves |
| 1/8 |
ts |
Black pepper |
| 1/4 |
c |
Macaroni, uncooked |
|
|
Grated parmesan cheese |
|
|
Minced parsley for garnish |
INSTRUCTIONS
In a 2-quart saucepan, melt butter over medium heat. Saute onion until
golden. Add water, garbanzos or chickpeas, bouillon cubes, salt, garlic
salt, mint leaves and pepper. Bring to a boil. Stir in macaroni. Reduce
heat. Cover and simmer 20 minutes. Serve topped with Parmesan cheese and
garnished with minced parsley.
SOURCE: Sopie Kay's Pasta Cookery
: H-P Books, Tucson, Arizona 85703
Reprinted in The Cookbook Digest Issue A-0008 (1980)
Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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