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Posted by on Aug 10, 2007 in International Soups, Non-vegetable Soups | 0 comments

Turkish Garbanzo Bean, Tomato, Carrot & Pasta Soup

Serves 4
2 tbsp olive oil
1½ Spanish onions, finely diced
2 Large carrots, finely diced
2 Stalks celery, finely diced
4 cups chicken broth
½ tbsp ground cumin
½ tbsp ground coriander
1 cup garbanzo beans (chick peas)
1 cup diced tomatoes
½ Cup short uncooked pasta

1. Heat olive oil and saute onions, carrots and celery until soft.
2. Add chicken broth and seasoning and simmer over low heat for about 15 minutes.
3. Add beans, tomatoes and pasta and cook until pasta is tender.

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