Title: Speedy Tomato, Chick Pea and Spinach Soup
Categories: None
Yield: 4 - 6

2 c Vegetable stock
1 cn (28 oz.) Tomatoes
1 Onion chopped
1 Clove garlic, minced
1/4 ts Dried sage
1 c Rotini
1 cn (19 oz) chick peas, drained
-and rinsed
2 c Chopped fresh spinach
1/4 ts Pepper
1 ds Hot pepper sauce

Source: Chef Alcime Robitaille, to: The Province via Canadian Press

In large saucepan, combine stock and tomatoes, breaking up with fork. Add
onion, garlic and sage; bring to a boil. Add rotini and reduce heat to
medium-low, cover and simmer for seven minutes. Add chick peas and spinach;
cover and cook for three minutes or until pasta is tender but firm. Stir in
pepper and hot pepper. Makes four to six servings.

Posted to JEWISH-FOOD digest V97 #014, by alotzkar@direct.ca (Al) on Wed,
15 Jan 1997.