Ingredients:
2 cups elbow macaroni ( or mixed pasta shapes,about 8 ounces)
2 tablespoons olive oil
3 garlic cloves, crushed with side of chef’s knife
2 (14 1/2 ounce) cans chicken broth ( or 3 1/2 cups homemade chicken broth)
1 (14 1/2 ounce) cans diced tomatoes
1/4 cup packed fresh basil leaves, coarsely chopped
1/2 cup water
1 (10 ounce) packages frozen peas, thawed
grated parmesan cheese
Directions:
Cook pasta as label directs in boiling salted water; drain.
Meanwhile, in a 4-quart saucepan or saucepot, heat olive oil over medium heat. Add garlic; cook until golden, about 5 minutes.
Remove saucepan from heat. Then, carefully add chicken broth, tomatoes with their juice, basil, and 1/2 cup water. Return heat to low; cover and simmer 5 minutes; discard garlic.
Add peas and pasta; heat through. Serve soup with grated Parmesan cheese.
Servings: Serve
Time preparation: 10 min.
Time total: 25 min.