Ceci Soup Roman Style - cooking recipe

Ingredients

1/2 c. olive oil
1/2 tsp. rosemary
1 clove garlic, chopped fine
3 anchovy filets, chopped
1 Tbsp. tomato paste, diluted in 4 Tbsp. water
1 can ceci (garbanzo beans or chickpeas)
1/4 tsp. salt
1 c. elbow macaroni
1/2 tsp. pepper

Preparation

Place oil, rosemary, garlic and anchovies in soup pan.
Brown well.
Add diluted tomato paste and cook over slow fire for 20 minutes.
Add ceci beans with liquid and add another can full of water.
Add salt and bring to boiling point.
Add elbow macaroni and cook 8 minutes longer or until macaroni is tender.
Add pepper and serve.
Serves 4.