Title: Pasta Ceci [Ceci Soup Roman Style]
Categories: Vegetables, Italian
Yield: 4 Servings

1/2 c Olive oil
1 ts Rosemary leaves -- chopped
2 Garlic cloves -- chopped
6 Anchovy filets -- chopped
2 tb Tomato paste
1/4 c Water
34 oz Canned chick peas (ceci)*
Water
1 pk Elbow macaroni
1/2 ts Salt
1 ts Pepper

~------------------------------------------------------ ~------------------
* Use 1 large can + 1 small can, or 1 1/2 large cans, undrained
~------------------------------------------------------ ~------------------
Chop garlic, anchovies, and rosemary together into a paste. Heat a large
pot over medium heat. Add oil and continue heating until fragrant. Put in
chopped paste and brown well (don't burn). Add tomato paste diluted in 1/4
c water, lower heat and cook 20 minutes. Add ceci and an equal amount of
water. Add salt and bring to boil over medium heat. Add elbow macaroni and
cook additional 8 minutes or until tender. The soup will be quite thick.
Add pepper and serve with cheese.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip