Recipe - Garbanzo Soup

3 tablespoon Butter
One fourth cup Minced onion
3 cup Water
1 cn (15 oz) garbanzo or
chickpeas, drained
2 Beef bouillon cubes
One fourth teaspoon Salt
One fourth teaspoon Garlic salt
One fourth teaspoon Dried mint leaves
1/8 teaspoon Black pepper
One fourth cup Macaroni, uncooked
Grated parmesan cheese
Minced parsley for garnish

In a 2quart saucepan, melt butter over medium heat. Saute onion until
golden. Add water, garbanzos or chickpeas, bouillon cubes, salt, garlic
salt, mint leaves and pepper. Bring to a boil. Stir in macaroni. Reduce
heat. Cover and simmer 20 minutes. Serve topped with Parmesan cheese and
garnished with minced parsley.

SOURCE: Sopie Kay's Pasta Cookery
: HP Books, Tucson, Arizona 85703

Reprinted in The Cookbook Digest Issue A0008 (1980)

Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini