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Italian   -   Chickpea And Tagliatelle Soup   adapted from Vegetarian Pasta by Marlena Spieler

  • 2 Medium Onion -- finely chopped
  • 3 Cloves Garlic -- finely chopped
  • 1 Small Carrot -- finely chopped
  • 1 Tablespoon Parsley -- finely chopped
  • 2 Tablespoons Olive Oil
  • Salt And Pepper -- to taste
  • 1 Can Chickpeas -- drained
  • 4 Cups Vegetable Broth
  • 6 Ounces Tagliatelle Pasta
Directions Saute onion, garlic, carrot, and parsley in olive oil until onions are softened and browning. Season with salt and pepper. Add chickpeas and cook for a few minutes. Add broth and bring to a boil. Simmer for 10 minutes. Taste for seasoning. Cook pasta as directed. Add to soup and serve.
Serves 4
Time to Make 0:00

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