Pasta & Chick Pea Soup
Yield
2 servingsPrep
20 minCook
30 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| ½ | cup |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| ½ | cup |
tomatoes, canned
italian, drained, chopped, reserve 1/2 c liquid |
|
| ½ | cup |
pasta, elbow macaroni
shells, elbows |
*
|
| 1 ½ | teaspoons |
basil
fresh, shredded |
*
|
| 1 | dash |
salt and black pepper
to taste |
*
|
| 1 | x |
basil
to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 118 | ml |
tomatoes, canned
italian, drained, chopped, reserve 1/2 c liquid |
|
| 118 | ml |
pasta, elbow macaroni
shells, elbows |
*
|
| 7.5 | ml |
basil
fresh, shredded |
*
|
| 1 | dash |
salt and black pepper
to taste |
*
|
| 1 | x |
basil
to garnish |
*
|
Directions
In 1-quart saucepan heat oil over medium heat; add onion and garlic and sauté 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.
