Friday, January 29, 2010

Garbanzo Soup

olive oil
2 carrots, sliced into coins
1 stalk celery, sliced
1 onion, chopped
2 cloves garlic, minced
1 or 2 zucchini, cut into coins
1 can garbanzo beans, drained
5 or 6 cups chicken broth (bouillon works great and Edward&Sons NOTchicken broth also works)
1 1/2 c. mixed cooked grains(I used leftover pilaf)OR fettuccine noodles* OR 1/4 head of cabbage, cut into ribbons
Pinch of rosemary if not using pilaf

Saute onion, carrot, celery, and garlic in olive oil until onion is tender. Add zucchini and saute 3 minutes more. Add remaining ingredients and summer until vegetables are tender.

If using fettuccine noodles increase the broth by 2 cups

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