bean and pasta chowder
 
2 cup  chicken stock
1/4 cup  dried pasta
1 can  (19 oz) tomatoes, chopped
1 can  (19 oz) chick peas, rinsed and drained
1/4 tsp  dried oregano
1/4 tsp  chili powder
  salt and ground balck pepper
  mozzarella cheese, shredded
 
in a 2 quart casserole, microwave chicken stock at high for 4 minutes or 
until boiling. add pasta and microwave covered at high for 4 minutes. 
add tomatoes including juice, chick peas, oregano and chili powder. 
microwave, covered, at high for 6 to 8 minutes more or until piping hot. 
adjust seasoning with salt and pepper. 
serve in heated bowls and sprinkle with cheese 
 
 
 
 
(ID: 74796) Mirror: rec.food.recipes: Wed, Feb 16, 2005


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