Rosemarie's Italian Style Soup

4 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

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

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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.

Nutrition

Amount Per Serving (6 total)

Calories
149 cal
7%

Fat
5.4 g
8%

Carbs
22.2 g
7%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

MINLEE

Jul. 9, 2003

"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."

Angie

Nov. 30, 2007

"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."