Pasta & Chick Pea Soup Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Olive oil,
1/2 cup: Chopped onion,
2: Garlic cloves, minced
1/2 cup: Drained canned Italian tomatoes, chopped
8 ounce: Drained canned chick-peas, reserve 1/2 c liquid
1/2 cup: Cooked macaroni, shells, elbows, ditalini
1 1/2 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp