Pasta And Chick Pea Soup

Recipe Ingredients

2 teaspoons	10ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onion
2		Garlic cloves - minced
1/2 cup	31g / 1.1oz	Drained canned italian - tomatoes, chopped
8 oz	227g	Drained canned chick-peas - reserve 1/2 c liquid
1/2 cup	118ml	Cooked macaroni - (shells, elbows, ditalini)
1 1/2 teaspoons	7.5ml	Shredded fresh basil - (1/2, tsp dried)
1		Salt and pepper

Recipe Instructions

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.

By Pasta And Chick Pea Soup on And Pasta, Chick Pea Soup

Source:
The Classic Italian Cookbook by Marcella Hazan

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