Rosa Chick Peas & Pasta


3 cans 15 oz. Rosa Chick Peas (drained)
1 can 28 oz. Rosa Crushed Tomatoes
1 lb. Rosa Ditalini #22
4 tablespoons Rosa Pure Olive Oil
1 small onion (sliced)
2 cups of Water
1/4 lb. Cooked Cubed Ham (optional)
1/2 teaspoon Salt
1/2 teaspoon Rosa Fine Black Pepper
1 teaspoon Rosa Dried Basil


In a large pot sauté the sliced onion in the Rosa Pure Olive Oil until lightly brown. Add the Rosa Crushed Tomatoes, Rosa Chick Peas, water, ham, salt, pepper and basil. Bring to a boil while stirring. Lower the heat to medium and simmer for 35 minutes uncovered. In a separate pot cook the Rosa Ditalini until al dente. Add the pasta to the soup. Serve immediately and enjoy!

Serves 4