Recipe 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."
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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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