| 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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