Rosemarie's Italian Style Soup

SUBMITTED BY: Rachel

"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."

RECIPE RATING:

Read Reviews (2)

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PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.

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REVIEWS

Reviewed on Jul. 9, 2003 by MINLEE

Not enough spices for me. I added garlic after I sauted the onion, and then added more basil,... MORE

Reviewed on Nov. 30, 2007 by Angie

This was kind of bland but, once I got the season's put together it was all right. Something I... MORE

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Nutritional Information

Rosemarie's Italian Style Soup

Servings Per Recipe: 6

Amount Per Serving

Calories: 180