Guest guest Posted November 16, 2000 Report Share Posted November 16, 2000 * Exported from MasterCook II * Tuscan Soup w/Pasta Recipe By : Quick After Work Vegetarian Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Italian Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces chickpeas -- drained 14 ounces chopped tomatoes 3 cups vegetable stock 1 clove garlic -- crushed 1/4 cup extra virgin olive oil, plus more to serve 1/4 teaspoon dried rosemary 1 tablespoon tomato puree freshly ground black pepper 2 ounces soup pasta 1. Puree chickpeas and tomatoes and juice in a blender or food processor. Stir in stock. 2. Gently saute garlic in olive oil 1-2 minutes. Do not allow it to brown. Add pureed vegetables, rosemary, tomato puree, and pepper. 3. Bring to a boil and simmer 5 minutes. Add pasta and cook another 10 minutes. Serve with extra virgin olive oil. Per serv: 350 cal, 17 g fat, 0 mg chol, 196 mg sod - - - - - - - - - - - - - - - - - - NOTES : This thick, heart-warming soup is from Poggi Bonzi in the Chianti Classico region of Italy. The locals pour it over thick chunks of country bread and then drizzle extra virgin olive oil over all. Quote Link to comment Share on other sites More sharing options...
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