|
| |
|
| What You Need: |
|
|
|
½ cup chopped green pepper
1 large clove garlic, minced
¼ teaspoon rosemary leaves, crushed
2 tablespoons olive oil
3 cans (10¾ ounces each) tomato soup
3 soup cans water
1 can (about 16 ounces) chick peas, drained
1 cup cooked small shell macaroni
2 teaspoons chopped anchovy fillets
Grated Parmesan cheese (optional)
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Cook pepper with garlic and rosemary in oil in a large saucepan until tender.
|
2. Stir in soup and water.
|
3. Add chick peas, macaroni and anchovies; heat, stirring occasionally.
|
4. Serve alone or with grated Parmesan cheese if desired.
|
|
|
|
|
|
|
|
|
