Pasta And Garbanzo Bean Soup

Recipe Ingredients

1/4 cup	59ml	Olive oil
1/2		Onion - chopped
2		Garlic cloves - chopped (large)
1/2 teaspoon	2.5ml	Dried rosemary - crumbled
1/2 teaspoon	2.5ml	Dried rubbed sage
1		Plum tomatoes - (16 oz) - drained, chopped
3 cups	711ml	Canned beef broth
1		Garbanzo beans - (16 oz) - drained
		= (chick-peas)
1/2 cup	118ml	Orzo
		= (or other small pasta)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chopped fresh parsley - for garnish
		Grated Parmesan - for serving

Recipe Instructions

Heat olive oil in heavy large saucepan over medium heat. Add onion and saute 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.

This recipe yields 4 servings.

Comments; Orzo -- the small rice-shaped pasta used here -- is available at Italian markets and most supermarkets.

Source:
Bon Appetit, April 1992

Rating

Average rating:

8 (2 votes)

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