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Pasta & Chick Pea Soup
pasta, soups
2 ts Olive oil
1/2 c Chopped onion
2 Garlic cloves, minced
1/2 c Drained canned Italian tomatoes, ch
8 oz Drained canned chick-peas, reserve
1/2 c Cooked macaroni (shells, elbows, di
1 1/2 ts Shredded fresh basil (1/2 tsp dried
1 d 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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Per Serving (excluding unknown items): 55 Calories; 5g Fat (72.5% calories
from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Yield: 2 servings
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