Pasta And Chick Pea Soup

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Pasta And Chick Pea Soup

 

2 teaspoons olive oil

1/2 cup chopped onion

2 garlic cloves, minced

1/2 cup drained canned italian, tomatoes, chopped

8 ounces drained canned chick-peas, reserve 1/2 cup liquid

1/2 cup cooked macaroni, shells, elbows, ditalini

1 1/2 teaspoons shredded fresh basil or 1/2 tsp. dried

1 dash 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.