xpost: chickepea tortellini salad

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xpost vegRecipe, Elf

pantry cooking

 

 

* Exported from MasterCook *

 

Hearty Chickpea and Pasta Soup

 

Recipe By : Anon.

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon vegetable oil

1 small onion -- chopped

2 garlic cloves -- minced

2 teaspoons dried oregano

1/2 teaspoon dried rosemary

2 14 1/2 oz cans vegetable broth

1 15 1/2 oz can zucchini and tomatoes

8 ounces cooked chickpeas -- rinsed and drained

12 ounces tortellini, cheese-filled

1/4 teaspoon salt

1/4 teaspoon pepper

 

In large saucepan, heat oil over medium heat. Add onion and garlic and saute

until tender. Stir in oregano and rosemary and cook 1 to 2 minutes. Add broth,

zucchini and tomatoes and chickpeas. Heat to boiling. Add the tortellini (thawed

if frozen). Reduce heat and simmer, uncovered, until tortellini is just cooked,

about 5 mintues. Stir in salt and pepper. Ladle into soup bowls.

 

Source:

" Quick Picks from the Pantry, Canned Food Alliance (1999) "

 

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Per serving: 345 Calories (kcal); 7g Total Fat; (18% calories from fat); 16g

Protein; 55g Carbohydrate; 40mg Cholesterol; 1236mg Sodium

Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : Other combinations of tomatoes may be substituted. Try tomatoes and

peppers.

Nutr. Assoc. : 0 0 0 0 0 0 213 0 0 0 0

 

 

 

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