Recipe-Finder.com
  • 11servings
  • 24minutes
  • 572calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3
MineralsZinc, Copper, Chromium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (15 oz) chickpeas

  2. 6 chicken-broth cubes

  3. 4 medium carrots, sliced (11/2 cups)

  4. 1 Tbsp minced garlic

  5. 1/2 tsp Italian herb seasoning

  6. 8 oz fresh green beans, stems trimmed, beans cut in 1-in. pieces (2 cups)

  7. 1 cup uncooked elbow macaroni

  8. 1/2 head cauliflower, broken in small florets

  9. 1 can (15 oz) crushed tomatoes

  10. Parmesan Toast (recipe follows)

Instructions Jump to Ingredients ↑

  1. Bring 7 cups water to a boil in a 4- to 5-qt pot. Add chickpeas, broth cubes, carrots, garlic and Italian herb seasoning. Stir to dissolve broth cubes. Gently boil 5 minutes.

  2. Stir in beans and macaroni. Gently boil, stirring often, 7 minutes. Add cauliflower; cook 5 to 6 minutes until pasta and vegetables are tender.

  3. Stir in tomatoes. Cook 1 to 2 minutes to heat. Ladle into bowls; serve with Parmesan toast.Good sprinkled with Parmesan cheese.

  4. PARMESAN TOAST: Heat oven to 450°F. Cut half a long 12-oz loaf Italian bread in 8 slices. Spread with 2 Tbsp light mayonnaise. Place on a baking sheet; sprinkle with 2 Tbsp grated Parmesan cheese. Bake 5 minutes or until lightly golden.

Comments

882,796
Send feedback