Pasta and chick pea soup

Yield: 2 servings

Measure Ingredient
2 teaspoons Olive oil
½ cup Chopped onion
2 \N Garlic cloves, minced
½ cup Drained canned Italian tomatoes, chopped
8 ounces Drained canned chick-peas, reserve 1/2 c liquid
½ cup Cooked macaroni (shells, elbows, ditalini)
1½ teaspoon Shredded fresh basil (1/2 tsp dried)
1 dash 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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