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.

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