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Tuscan Soup with Pasta

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* 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.

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