2 Tbsp. Roseli® Olive Oil
1 cup Canned Roseli® Chunky Tomato Sauce
2 Cloves Garlic, Minced
2 cups Diced Cooked Ham
4 cups Canned No-Fat, Low-Salt Chicken Broth, Divided
1 can (15 oz.) Garbanzo Beans, Drained, Divided
1 tsp. Dried Basil
2 tsp. Dried Parsley Flakes
8 oz. (2 cups) Roseli® Sheeted Egg Noodles
Roseli® Parmesan Cheese

• Back to Recipe Index
• Back to Soup Recipes
• Print this Recipe

In a heavy saucepan, heat olive oil over medium heat. Sauté garlic for 1 minute or until tender. Add tomato sauce, ham and slowly add 3 cups broth, stirring to blend. Puree remaining broth with 1 cup garbanzo beans in a food processor. Pour into saucepan and add remaining whole garbanzo beans, basil and parsley flakes. Bring to a boil and add sheeted noodles, reduce heat and simmer for 10 minutes. Sprinkle Parmesan cheese over top.

Yield: 4-6 servings