Currently Chic Pasta Soup
|Canned chickpeas/Romano / kidney beans||19 Ounce|
|Pasta||450 Gram (Tubbettini, Ditale Or Elbow Macaroni)|
|Spaghetti||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Onion||1 Medium, chopped|
|Chicken stock/Beef stock||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Parmesan cheese||1 Tablespoon|
In food processor or the hard way, chop garlic and onions.
Saute in oil until golden.
Add potatoes and cook covered, slowly, until soft.
Add drained and rinsed beans.
Cook until heated through.
In a separate 4 to 6 quart pot, cook pasta in 2 litres of water—al dente.
Drain and return to pot.
Add bean mixture.
Add spaghetti sauce and stock to desired consistency.
Soup should be quite thick.
Serve with Bruschetta.