| |
| |
| 1 tsp |
|
margarine |
|
| 1 |
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medium onion, minced |
|
| 1/2 tsp |
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thyme, dried |
|
| 1 |
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16 oz. can tomatoes, chopped |
|
| 2 |
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cloves garlic, minced |
|
| 1 |
|
can beef broth |
|
| 1 |
|
can garbanzo beans, drained and rinsed |
|
| 1/2 cup |
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small pasta (shells, elbows, etc.), cooked al denta |
|
|
|
fresh ground pepper |
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|
|
parmesan cheese |
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|
|
| |
| 1 |
Cook pasta. Meanwhile, in a large saucepan, melt margarine and cook onion with thyme, stirring, for 5 minutes. |
| 2 |
Add the tomatoes, their juice, and the garlic. Simmer for 15 min., stirring occasionally. |
| 3 |
Add broth and beans, and simmer, stirring occasionally, for another 15 minutes. |
| 4 |
Add the pepper and pasta, 1 cup water and cook until the pasta is warm. |
| 5 |
Serve with Parmesan sprinkled on top. |
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| |
| Servings: 4 |
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| Recipe Source |
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Very good, easy to prepare.
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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