Categories: Soups/stews, Italian, Pasta 
      Yield: 2 servings 
  
      2 ts Olive oil                                -reserve 1/2 c liquid 
    1/2 c  Chopped onion                     1/2 c  Cooked macaroni (shells, 
      2    Garlic cloves, minced                    -elbows, ditalini) 
    1/2 c  Drained canned Italian          1 1/2 ts Shredded fresh basil (1/2 
           -tomatoes, chopped                       -tsp dried) 
      8 oz Drained canned chick-peas,          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.