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Garbanzo Soup Recipe
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3 tb Butter 1/4 c Minced onion 3 c Water 1 cn (15 oz) garbanzo or -chickpeas, drained 2 Beef bouillon cubes 1/4 ts Salt 1/4 ts Garlic salt 1/4 ts Dried mint leaves 1/8 ts Black pepper 1/4 c Macaroni, uncooked Grated parmesan cheese Minced parsley for garnish In a 2-quart saucepan, melt butter over medium heat. Saute onion until golden. Add water, garbanzos or chickpeas, bouillon cubes, salt, garlic salt, mint leaves and pepper. Bring to a boil. Stir in macaroni. Reduce heat. Cover and simmer 20 minutes. Serve topped with Parmesan cheese and garnished with minced parsley. SOURCE: Sopie Kay's Pasta Cookery : H-P Books, Tucson, Arizona 85703 Reprinted in The Cookbook Digest Issue A-0008 (1980) Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93
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