Pasta and Chick Pea Soup

Yields:	2 servings
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2	teaspoons	olive oil
1/2	cup	onion	chopped
2	cloves	garlic	minced
1/2	cup	tomatoes, canned	italian, drained, chopped, reserve 1/2 c liquid
1/2	cup	pasta, macaroni	shells, elbows
1 1/2	teaspoons	basil	fresh, shredded
1	dash	salt and black pepper	to taste
1	x	basil	to garnish

In 1-quart saucepan heat oil over medium heat; add onion and garlic and sauté 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.

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easy and tasty

Reviewed by jspidle