Recipe - Pasta And Chick Pea Soup

2 teaspoon Olive oil
One half cup Chopped onion
2 Garlic cloves, minced
One half cup Drained canned Italian
tomatoes, chopped
8 ounce Drained canned chickpeas,
reserve One half cup liquid
One half cup Cooked macaroni (shells,
elbows, ditalini)
1 One half teaspoon Shredded fresh basil (1/2
tsp dried)
1 ds Each salt and pepper

Garnish: basil sprigs

In 1quart 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 chickpeas with reserved liquid and
remaining ingredients; cook until heated. Serve garnished with basil
sprigs.

Makes 2 servings.

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Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini