Rosemarie's Italian Style Soup Recipe

Ingredients
<br>- 2 tablespoons olive oil
<br>- 1 small onion, chopped
<br>- 3 stalks celery, chopped
<br>- 1 (28 ounce) can whole peeled tomatoes, with liquid
<br>- 2 cups water
<br>- 1/4 teaspoon dried basil
<br>- 1 (15 ounce) can chickpeas (garbanzo beans), drained
<br>- 1/4 pound cooked pasta
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: Stir in the basil, chickpeas and pasta and simmer for 15 to 20 more minutes, or until all ingredients are heated through.
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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
- 1/4 teaspoon dried basil
- 1 (15 ounce) can chickpeas (garbanzo beans), drained
- 1/4 pound cooked pasta

Directions
step 1: 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.
step 2: 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.
step 3: Stir in the basil, chickpeas and pasta and simmer for 15 to 20 more minutes, or until all ingredients are heated through.

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