Recipe: Pasta and Chick Pea Soup

Pasta and Chick Pea Soup
alt.cooking-chien/Connie G/1999
Yield: about 2+1/2 quarts

3 tbsp. olive oil
3 cloves garlic, crushed
1 can (28 oz.) crushed tomatoes
3+1/2 cups chicken broth (canned works great)
2 cans Chick Peas
2 cups ditalini or elbow macaroni (uncooked)
1/2 cup chopped fresh parsley (I have used dried parsley in a pinch)
2 basil leaves, crushed (same as parsley - dried works fine)
1/2 cup grated parmesan cheese

In large saucepan heat olive oil. Add garlic. Saute for 1 minute (be careful, it burns quickly). Stir in tomatoes, chicken broth, chick peas, and ditalini. Bring to a boil. Reduce heat and simmer covered, until ditalini is cooked, about 15 minutes, stirring occasionally. Stir in parsley and basil. Simmer 2 minutes longer. Serve with parmesan cheese.

For leftovers, you will probably have to add some chicken broth when heating, as the macaroni seems to absorb most of the liquid.