This is a wonderful old world Italian soup. The anchovies give it a great mild nutty flavor. I love garbanzo beans (ceci beans) any way they are prepared. You will notice I'm still being frugal here.
Ceci Bean Minestra
4 servings or just enough for me
1/2 cup olive oil
1/2 teaspoon rosemary
1 clove garlic, finely chopped
3 anchovy fillets, finely chopped
1 tablespoon tomato paste
4 tablespoons water
1 cup cooked ceci bean (garbonzos) I use a whole can
4 cups water or broth
Salt and pepper
1 cup elbow macaroni
Grated Parmesan cheese
Place oil, rosemary and garlic in soup kettle and brown well. Add anchovies and tomato paste diluted with 4 tablespoons water and cook over low heat 20 minutes.
Add ceci beans, water, salt and pepper, and bring to a slow boil.
Add macaroni and cook slowly until tender, approximately 15 minutes.
Garnish with cheese when ready to serve.