Pasta And Chick Pea Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian, Pasta, Soups/stews | 2 | Servings | |
INGREDIENTS
| 2 | t | Olive oil |
| 1/2 | c | Chopped onion |
| 2 | Garlic cloves, minced | |
| 1/2 | c | Drained canned Italian |
| tomatoes chopped | ||
| 8 | oz | Drained canned chick-peas |
| reserve 1/2 c liquid | ||
| 1/2 | c | Cooked macaroni, shells |
| elbows ditalini | ||
| 1 1/2 | t | Shredded fresh basil, 1/2 |
| tsp dried | ||
| 1 | ds | Each salt and pepper |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 236
Calories From Fat: 54
Total Fat: 6.2g
Cholesterol: 0mg
Sodium: 666.4mg
Potassium: 719.5mg
Carbohydrates: 39.9g
Fiber: 8.4g
Sugar: 7.1g
Protein: 8.3g