Rosemarie's Italian Style Soup4 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“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.” - by Rachel
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 149 cal
- 5.4 g
- 22.2 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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 ..." See morepasta 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 wh..." See moreole. It's great if you don't have any money (as I often do) and nothing in the house to eat."
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