Pasta And Garbanzo Bean Soup

• 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

1. Heat oil in heavy large saucepan over medium heat.
2. Add tomatoes, garlic and rosemary.
3. Simmer 5 minutes.
4. Add 3 cups broth; stir to blend.
5. Puree remaining 1 cup broth and 1 cup garbanzo beans in blender.
6. Add to saucepan.
7. Add remaining whole garbanzo beans.
8. Bring to boil.
9. Reduce heat; simmer 10 minutes. Add pasta; cook until tender, about 10 minutes.
10. Season with salt and pepper.
11. Serve, passing Parmesan separately.
12. Yield:
13. 4 to 6 servings.

olive oil, tomatoes, garlic, rosemary sprigs, vegetable broth, garbanzo beans, fresh fettuccine, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287651 (may not work)