Italian pasta pot

Italian Pasta Pot

1/2 cup chopped green pepper

1 large clove garlic, minced

1/4 teaspoon rosemary leaves, crushed

2 tablespoons olive oil

3 (10.75 ounce) cans Campbell’s Tomato Soup

3 soup cans water

1 (16 ounce) can chick peas, drained

1 cup cooked small shell macaroni

2 teaspoons chopped anchovy fillets

In large saucepan, cook pepper with garlic and rosemary in oil until tender. Stir in soup and water. Add remaining ingredients. Heat; stir occasionally. Garnish with grated Parmesan cheese, if desired.

Makes about 9 1/2 cups, 6 to 8 servings.


Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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