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Title: PASTA AND CHICK PEA SOUP
Categories: Soups/stews, Italian, Pasta
Yield: 2 servings
2 ts Olive oil
1/2 c Chopped onion
2 Garlic cloves, minced
1/2 c Drained canned Italian
-tomatoes, chopped
8 oz Drained canned chick-peas,
-reserve 1/2 c liquid
1/2 c Cooked macaroni (shells,
-elbows, ditalini)
1 1/2 ts Shredded fresh basil (1/2
-tsp dried)
1 ds Each salt and pepper
Garnish: basil sprigs
In 1-quart saucepan heat oil over medium heat; add
onion and garlic and saute until onion is translucent.
Add tomatoes and bring to a boil. Reduce heat and let
simmer for 5 minutes. Add chick-peas with reserved
liquid and remaining ingredients; cook until heated.
Serve garnished with basil sprigs.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
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