quick - chicken pea pasta soup

[Guest guest]

with tortelli or short pasta

 

I think we could dump this into a crockpot for 4 hours before the tortellini

fall apart.

 

 

 

* Exported from MasterCook *

 

Hearty Chickpea and Pasta Soup

 

Recipe By :Quick Picks from the Pantry: Canned Food Alliance

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon vegetable oil

1 small onion -- chopped

2 centiliters garlic -- minced

1 small zucchini -- diced 1/2-cup

2 teaspoons dried oregano leaves

1/2 teaspoon dried rosemary leaves

2 14.5-oz cans chicken- or vegetable-flavored broth

1 cup diced stewed tomatoes

8 ounces canned chickpeas -- rinsed and drained

12 ounces cheese tortellini

or substitute rotini or farfalle pasta -- par-cooked and

drained

1/4 teaspoon salt

14 teaspoons pepper

 

1. In a large saucepan, heat oil over medium heat. Add onion and garlic and

saute until tender. Stir in zucchini, oregano and rosemary and cook 2 minutes.

Add broth, tomatoes and chickpeas. Heat to boiling.

 

2. Add pasta. Reduce heat and simmer, uncovered about 5 minutes. Season with

salt and pepper. Serve hot.

 

EDITING NOTE: Canned (15 1/2 oz) " zucchini and tomatoes " mentioned in the recipe

were replaced here with diced zucchini and diced stewed tomatoes.

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 275 Calories; 6g Fat (18.6% calories from

fat); 13g Protein; 44g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 885mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 3152 5846 213 0 0 2130706543 0 0

 

 

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