Recipe: Pasta and Chick Pea Soup

Title: Pasta and Chick Pea Soup
Categories: Soups/stews, Italian, Pasta
Yield: 2 servings

2 ts Olive oil -reserve 1/2 c liquid
1/2 c Chopped onion 1/2 c Cooked macaroni (shells,
2 Garlic cloves, minced -elbows, ditalini)
1/2 c Drained canned Italian 1 1/2 ts Shredded fresh basil (1/2
-tomatoes, chopped -tsp dried)
8 oz Drained canned chick-peas, 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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