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Orzo and Garbanzo Bean Soup

1/4 cup olive oil
1/2 onion, chopped
2 large garlic cloves, chopped
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried rubbed sage
1 (16-ounce) can plum tomatoes, drained and chopped
3 cups canned beef broth
1 (16-ounce) can garbanzo beans, drained
1/2 cup orzo or other small pasta

Salt and freshly ground black pepper
Snipped parsley
Freshly grated Parmesan cheese

1. Heat olive oil in heavy large saucepan over medium heat. Add onion and sauté until tender, about 4 minutes.
2. Add garlic, rosemary and sage and continue cooking 1 minute. Mix in tomatoes and cook until slightly thickened, stirring occasionally, about 10 minutes. Add broth and garbanzo beans and simmer 5 minutes.
3. Puree soup in batches in a blender or processor. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
4. Return soup to saucepan and bring to boil. Stir in orzo and cook until orzo is just tender but still firm to bite (al dente). Season to taste with salt and pepper. Ladle soup into bowls. Garnish with parsley and serve, passing Parmesan cheese separately.

Serves 4.

* A small rice-shaped pasta, is available at Italian markets and most supermarkets.

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