|
|
Category |
|
Salads - Soups - Sidedishes
|
Sub
Category |
|
None
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
2 tablespoons Olive Oil
|
|
1 small Onion, chopped
|
|
3 stalks Celery, chopped
|
|
1 (28 ounces) can Whole Peeled Tomatoes, with liquid
|
|
2 cups Water
|
|
1/4 teaspoon Dried Basil
|
|
1 (15 ounces) can Chickpeas (garbanzo beans), drained
|
|
1/4 pound cooked Pasta
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Heat the oil in a large pot over medium heat. Add the onion and celery and saute for 5 to 10 minutes, or until tender.
|
|
|
Reduce heat to medium low, add the tomatoes and the water and break the tomatoes apart with your hands in the pot. Then simmer for 10 minutes.
|
|
|
Stir in the basil, chickpeas and pasta and simmer for 15 to 20 more minutes, or until all ingredients are heated through.
|
|
|
|
|
Originally Submitted
6/3/2008
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Italian Style Soup recipe to your own private DesktopCookbook.
|