Ingredients:

• 1 – small, white/yellow Onion (finely chopped).
• 1/2 cup – Celery (optional).
• 1 can (15-16 oz.) – Italian-style Tomatoes (with Basil and other Italian spices).
• 3 cups – cooked Pasta (macaroni, penne, rigatoni, corkscrews, etc.).
• 6 cups – water (or vegetable broth).
• 1 cup – chick peas (optional).
• 2 tsp – Olive oil.
• Italian spices (basil, Parsley and oregano; dry or fresh).
• Dash of Tabasco sauce.
• Lemon juice (if needed).
• Salt and pepper (fresh cracked pepper tastes better).

Method:

1. Heat oil in soup pot.
2. Add onion (and celery) and saute for a few minutes.
3. Add Italian-style tomatoes and saute for a few more minutes.
4. Add water (or vegetable broth) and boil until the onion (and celery) are soft.
5. Add pasta and season soup with Italian herbs, salt and pepper.
6. Boil for a few more minutes.
7. Add a dash of Tabasco sauce to give a kick to the soup.
8. Add lemon juice, if needed.

Recipe courtesy of Parita Raval