Pasta and chick pea soup
Yield: 2 servings
Ingredients:
- 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
Instructions:
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.
