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Pasta and chick pea soup
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| Artist: |
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| Categories: |
Italian, Pastas & Noodles, Soups & Stews, Western European |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 2
| tsp | Olive oil | | 1/2
| cup | Chopped onion | | 2
| | Garlic cloves, minced | | 1/2
| cup | Drained canned Italian | | | -tomatoes, chopped | | 8
| oz | Drained canned chick-peas | | | -reserve ?c liquid | | 1/2
| cup | Cooked macaroni (shells | | | -elbows, ditalini) | | 1 1/2
| tsp | Shredded fresh basil (?/td> | | | -tsp dried) | | 1
| dash | Each salt and pepper |
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Procedures:
| 1 | Garnish: basil sprigs | | 2 | in 1-quart saucepan heat oil over medium heat; add onion and garlic and saute until onion is translucent. | | 3 | Add tomatoes and bring to a boil. | | 4 | Reduce heat and let simmer for 5 minutes. | | 5 | Add chick-peas with reserved liquid and remaining ingredients; cook until heated. | | 6 | Serve garnished with basil sprigs. | | 7 | makes 2 servings. | | 8 | [weight watchers new international cookbook] |
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