Garbanzo Soup

3 tb Butter

1/4 c Minced onion

3 c Water

1 cn (15 oz) garbanzo or

-chickpeas, drained 2 Beef bouillon cubes

1/4 ts Salt

1/4 ts Garlic salt

1/4 ts Dried mint leaves

1/8 ts Black pepper

1/4 c Macaroni, uncooked

Grated parmesan cheese Minced parsley for garnish In a 2-quart saucepan, melt butter over medium heat. Saute onion until golden. Add water, garbanzos or chickpeas, bouillon cubes, salt, garlic salt, mint leaves and pepper. Bring to a boil. Stir in macaroni. Reduce heat. Cover and simmer 20 minutes. Serve topped with Parmesan cheese and garnished with minced parsley. SOURCE: Sopie Kay's Cookery : H-P Books, Tucson, Arizona 85703 Reprinted in The Cookbook Digest Issue A-0008 (1980) Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93