SOUPS = TUSCAN GARBANZOS BEAN SOUP

TUSCAN GARBANZO BEAN SOUP

1/2 cup uncooked pasta ( Ditalini, small Elbow )

1 1/2 tablespoons liquid seasoning ( Italian or Tuscan )

1 small onion chopped small

3 garlic cloves, grated

2 teaspoons dry rosemary

1 carrot,chopped small

1 can garbanzo beans

2 tablespoons grated Parmesan or Romano cheese

salt and pepper to taste

1 teaspoon paprika

1 tablespoon Italian or regular dry seasoning

1 bay leaf

1/2 teaspoon red pepper flakes

2 cups water or vegetable bouillon

In a medium saucepan heat the liquid seasoning; add onion and garlic and cook 5 minutes.

Add carrots, bay leaf and cook 3 more minutes.

Add 3/4 can of garbanzo beans, rosemary,salt and pepper, paprika and red pepper flakes; stir well and cook 3 more minutes.

Add water or vegetable soup, stir and bring to a boil; reduce heat, cover and simmer for 7 minutes.

Puree' vegetable mixture in blender or food processor or using a hot blender. Return to the pot and keep on low heat

In a separate pot bring some  water to boil and cook the pasta until slightly undone, drain and add to the simmering soup.

Add the remaining garbanzo beans to the soup, raise the heat to medium and cook 5 more minutes.

When serving top with grated cheese and fresh ground pepper.