Pasta & Chick Pea Soup
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 8 oz Drained canned chick-peas, reserve 1/2 c liquid
- 1 1/2 ts Shredded fresh basil (1/2 tsp dried)
- 2 ts Olive oil
- 1/2 c Cooked macaroni (shells, elbows, ditalini)
- 1/2 c Chopped onion
- 2 Garlic cloves, minced
- 1 ds Each salt and pepper
- 1/2 c Drained canned Italian tomatoes, chopped
Contains
Gluten
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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]
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board