Pasta and Chick Pea Soup

2 ts Olive oil

1/2 c Chopped onion

2 Garlic cloves, minced

1/2 c Drained canned Italian

-tomatoes, chopped 8 oz Drained canned chick-peas,

-reserve 1/2 c liquid 1/2 c Cooked macaroni (shells,

-elbows, ditalini) 1 1/2 ts Shredded fresh basil (1/2

-tsp dried) 1 ds Each salt and pepper

Garnish: basil sprigs In 1-quart saucepan heat oil over medium heat; add onion and garlic and saute until onion is translucent. Add tomatoes and bring to a boil. Reduce heat and let simmer for 5 minutes. Add chick-peas with reserved liquid and remaining ingredients; cook until heated. Serve garnished with basil sprigs. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.