|Garbanzos||1 Cup (16 tbs) (Dried)|
|Potato||1 , peeled and diced|
|Garlic||1 Clove (5 gm), minced|
|Leeks||3 , diced (If Available)|
|Olive oil||3 Tablespoon|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Uncooked noodles||1 Cup (16 tbs)|
|Dried white beans||1 Cup (16 tbs)|
|Finely chopped onion||1 Cup (16 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Tomatoes||2 , chopped|
|Chicken broth||6 Cup (96 tbs)|
Soak beans separately overnight in water to cover.
Bring white beans to a boil in fresh, lightly salted water and cook until almost tender.
Add potato and cook until potato and beans are soft.
Drain and mash well.
Meanwhile, cook onion, garlic, celery, leeks and tomatoes in olive oil until onion is tender but not browned.
Sprinkle with flour.
Add chicken broth, stirring constantly, and tomato puree'.
Stir in sugar and soaked garbanzos.
Simmer 30 min or until garbanzos are almost tender.
Add mashed bean and potato mixture, noodles and salt and pepper.
Cook until noodles are tender, about 15 min.
Pass grated Parmesan cheese and chopped parsley when served.