Pasta And Garbanzo Bean Soup - cooking recipe

Ingredients

2 Tbsp. olive oil
1 c. canned crushed tomatoes with added puree
2 cloves garlic, chopped
2 fresh rosemary sprigs
4 c. canned vegetable broth or canned low-salt chicken broth
2 (15 to 16 oz.) cans garbanzo beans, rinsed and drained (chickpeas)
4 oz. fresh fettuccine, cut into 3/8-inch pieces (about 1 c.)
freshly grated Parmesan cheese

Preparation

Heat oil in heavy large saucepan over medium heat.
Add tomatoes, garlic and rosemary.
Simmer 5 minutes.
Add 3 cups broth; stir to blend.
Puree remaining 1 cup broth and 1 cup garbanzo beans in blender.
Add to saucepan.
Add remaining whole garbanzo beans.
Bring to boil.
Reduce heat; simmer 10 minutes. Add pasta; cook until tender, about 10 minutes.
Season with salt and pepper.
Serve, passing Parmesan separately.
Yield:
4 to 6 servings.