| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1/2 |
|
Onion; chopped |
| 2 |
lg |
Garlic cloves; chopped |
| 1/2 |
ts |
Dried rosemary; crumbled |
| 1/2 |
ts |
Dried rubbed sage |
| 1 |
cn |
(16-oz) plum tomatoes; drained, chopped |
| 3 |
c |
Canned beef broth |
| 1 |
cn |
(16-oz) garbanzo beans (chick-peas); drained |
| 1/2 |
c |
Orzo or other small pasta |
|
|
Chopped fresh parsley |
|
|
Grated Parmesan |
|
4 |
Servings |
INSTRUCTIONS
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, 1998
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”