Italian Pasta Pot
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Rosemary leaves||1⁄4 Teaspoon, crushed|
|Olive oil||2 Tablespoon|
|Canned tomato soup||32 1⁄4 Ounce (3 Cans, 10 3/4 Ounces Each, Campbell's Brand)|
|Water||360 Milliliter (Use 3 Soup Cans)|
|Canned chickpeas||16 Ounce, drained (1 Can)|
|Cooked small macaroni||1 Cup (16 tbs)|
|Parmesan cheese||2 Ounce (To Serve)|
1. In a large saucepan, plate the oil and heat till hot. Add the pepper and the garlic to the pan and sautÃ© on gentle heat till tender.
2. Add the soup and the water and stir well till completely combined.
3. Add the rest of the ingredients and mix well again. Heat the dish till completely hot through.
4. Garnish with chopped chives and grated Parmesan cheese