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
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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.
Thursday, October 6, 2011
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Oh, this sounds marvelous. Superb cooler weather dinner with crusty bread. Have I ever asked if your bottomless recipe file has four for which I have been searching?
ReplyDelete1) Michigan Rocks - great drop cookies with dates.
2) Hermit bar recipe from the 60s that was in a magazine and called for Brad Buds. The bars were iced with a confectioners sugar and were delicious. There were raisins also.
3) Tortellini salad which uses three color tortellini and calls for balsamic vinegar, frozen peas and shredded cheese.
4) Orange Pecan Sunrise - a bread machine recipe that was on the back of either Pillsbury or Betty Crocker flour back in the late 90s.
All these were lost in my move back to PA from Maine.