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1 tsp |
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margarine |
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1 |
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medium onion, minced |
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1/2 tsp |
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thyme, dried |
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1 |
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16 oz. can tomatoes, chopped |
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2 |
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cloves garlic, minced |
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1 |
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can beef broth |
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1 |
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can garbanzo beans, drained and rinsed |
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1/2 cup |
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small pasta (shells, elbows, etc.), cooked al denta |
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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 |
Very good, easy to prepare.
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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