Name: Rosemarie's Italian Style Soup recipe
Ingredients: 2 tablespoons olive oil;1 small onion, chopped;3 stalks celery, chopped;1 (28 ounce) can whole peeled tomatoes, with liquid;2 cups water;¼ teaspoon dried basil;1 (15 ounce) can chickpeas (garbanzo beans), drained;¼ pound cooked pasta

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Ingredients

2 tablespoons olive oil 1 small onion, chopped 3 stalks celery, chopped 1 (28 ounce) can whole peeled tomatoes, with liquid 2 cups water ¼ teaspoon dried basil 1 (15 ounce) can chickpeas (garbanzo beans), drained ¼ pound cooked pasta

Nutrition Info

149 calories carbohydrate: 22.2 g cholesterol: : - fat: 5.4 g fiber: 4.2 g protein: 4.4 g saturatedFat: 0.7 g servingSize: - sodium: 357 mg sugar: 3.9 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

6 servings

Recipe Note

This soup is thick and hearty. It combines fresh mixed vegetables with pasta and chickpeas. Simple, yet delicious. It keeps well, and tastes even better the next day.

Alternatives to this recipe

Rosemarie's Italian Style Soup