Title: Pasta and Chick Pea Soup
Categories: Soup Italian
Yield: 2 Servings

2	ts	Olive oil
1/2	c	Chopped onion
2		Garlic cloves, minced
1/2	c	Drained canned Italian tomatoes, chopped
8	oz	Drained canned chick-peas, reserve 1/2 c liquid
1/2	c	Cooked macaroni (shells, elbows, ditalini)
1 1/2	ts	Shredded fresh basil (1/2 tsp dried)
1	ds	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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