- 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
- 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.
04/24/2018
recipepes.com
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