Title: Tuscan Chickpea Soup
Categories: None
Yield: 1 servings

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

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" on Sep 21, 98,
converted by MM_Buster v2.0l.