Sicilian Garbanzo Stew

Directions

In Dutch oven, combine all ingredients except parsley and pepper; mix well.

Bring to a boil.

Reduce heat to medium-low; cover and simmer 15 to 20 minutes or until vegetables are very tender.

Remove bay leaf.

With potato masher, mash vegetables into broth to make a thick chunky mixture.

(Garbanzo beans will not mash as thoroughly as other vegetables; leave as is for extra texture.) Stir in parsley and pepper. Serve immediately.

Makes 6 (1½ cup) servings.

TIP: To speed preparation, use food processor with metal blade to chop onion, celery, and garlic.

Replace metal blade with thin slicing disk; slice potatoes and carrots on top of chopped vegetables.

Remove all vegetables from bowl.

Clean and dry bowl before chopping parsley with metal blade.