Speedy tomato, chick pea and spinach soup
4 - 6
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Vegetable stock |
| 1 | can | (28 oz.) Tomatoes |
| 1 | Onion chopped | |
| 1 | Clove garlic, minced | |
| ¼ | teaspoon | Dried sage |
| 1 | cup | Rotini |
| 1 | can | (19 oz) chick peas, drained and rinsed |
| 2 | cups | Chopped fresh spinach |
| ¼ | teaspoon | Pepper |
| 1 | dash | Hot pepper sauce |
Directions
Source: Chef Alcime Robitaille, to: The Province via Canadian Press In large saucepan, combine stock and tomatoes, breaking up with fork. Add onion, garlic and sage; bring to a boil. Add rotini and reduce heat to medium-low, cover and simmer for seven minutes. Add chick peas and spinach; cover and cook for three minutes or until pasta is tender but firm. Stir in pepper and hot pepper. Makes four to six servings.
Posted to JEWISH-FOOD digest V97 #014, by alotzkar@... (Al) on Wed, 15 Jan 1997.