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.