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Ingredients
2 (15 oz) Cans garbanzo beans (chickpeas)
2 Tablespoons olive oil
1 Pound Italian sausages, casings removed
4 Teaspoon chopped fresh rosemary
2 Large garlic cloves, chopped
1/4 Teaspoon dried crushed red pepper
1/4 Cup tomato paste
5 Cups canned low-salt chicken broth
8 Ounces small bow-tie pasta
1 1/2 Cups grated Romano cheese
Salt and freshly ground pepper to taste
Instructions
Strain liquid from canned beans into blender. Add 1 cup beans and puree until smooth. Heat oil in large pot over medium heat. Add sausages, rosemary, garlic and crushed red pepper. Saut� until sausages are cooked through, breaking up with a wooden spoon, about 8 minutes. Mix in tomato paste. Add bean puree, remaining beans, broth and pasta. Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes. Mix in 1/4 cup cheese. Season to taste with salt and pepper. Serve, passing remaining 1 1/4 cups cheese.