Name: Tuscan Chickpea Soup
Ingredients: 2 cn Chickpeas; drained; 3 qt Water; 1 ts Rosemary; 1 c Tomatoes; peeled, chopped; 1 Bay leaf; 2 ts Salt; Pepper; 1 md Onion; chopped fine; 2 oz Olive oil; 2 cl Garlic; minced, sauteed in olive oil; 1 c Small shells; 3 tb Parsley; minced

CATEGORY	CUISINE	TAG	YIELD
	Tuscan		1	servings

INGREDIENTS

2	cn	Chickpeas; drained
3	qt	Water
1	ts	Rosemary
1	c	Tomatoes; peeled, chopped
1		Bay leaf
2	ts	Salt
		Pepper
1	md	Onion; chopped fine
2	oz	Olive oil
2	cl	Garlic; minced, sauteed in olive oil
1	c	Small shells
3	tb	Parsley; minced

INSTRUCTIONS

Cook first 5 ingredients for 2.5 hr; discard bay leaf. Puree 1/2 the
chickpeas in a blender and return them to the soup. Add rest of
ingredients; cook 15 min or until shells are tender. Correct seasoning and
serve.
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98,
converted by MM_Buster v2.0l.

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