"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." — Rachel
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1 (28 ounce) can
whole peeled tomatoes, with liquid
1 (15 ounce) can
chickpeas (garbanzo beans), drained
Not enough spices for me. I added garlic after I sauted the onion, and then added more basil, and some oregano and some parsley to it. I thought it was much better after that. I also don't like my pasta overcooked, so I added uncooked pasta to the soup base during the second step and let it cook together for about 30 minutes. I also don't like overcooked celery, so I added that in at the third step.
This was kind of bland but, once I got the season's put together it was all right. Something I will make again but, next time I think I will use chopped tomatoes with spices and stuff in it and not whole. It's great if you don't have any money (as I often do) and nothing in the house to eat.
A pretty good basic recipe. It is a bit bland and needs some added spices to it. After that it is pretty tasty.
This was great for a base recipe, but pretty bland on it's own. I added hot sauce to it for flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Rosemarie's Italian Style Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 149
** Calories from Fat: 49
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