Pasta and chick pea soup
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| ½ | cup | Chopped onion |
| 2 | 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 |
Directions
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.