Garlic Soup

• 2 cans clear chicken broth
• 1 small can pure olive oil (no substitute) or 1 small bottle pure olive oil
• 1 small pkg. macaroni (shells or elbows)
• 1 can garbanzos (chickpeas)
• garlic

1. Open the broth and garbanzos and uncap the olive oil.
2. Get a pot large enough to accommodate the contents of the 3 cans plus the macaroni.
3. Slice the garlic thin or chop it into small pieces. Pour enough olive oil into the pan to amply cover the bottom.
4. Turn the heat to medium (halfway between high and low if you don't have an indicator).
5. When oil is hot drop in the garlic.
6. Watch it so it does not get burned.
7. When the garlic is brown, pour in both cans of broth.
8. Turn the heat up a bit and bring the broth to a boil; now drop in 6 ounces of the macaroni and stir a couple of times after it goes in.
9. When macaroni is done (following instructions on the package) about 10 minutes, then pour in the garbanzos, liquid and all.
10. When the soup comes to a boil. turn off the heat.

chicken broth, olive oil, macaroni, garbanzos, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204312 (may not work)