Wedding Soup

Ingredients

7 cups cooked pasta
2 large potatoes
2 cups cherry tomatoes
1 can tomato soup
2 tbsp olive oil
1 onion
1 cup frozen peas
1/3 cup black beans
1/3 cup chickpeas
1/3 cup black olives, pitte and diced
2 tbsp balsamic vinegar
Italian seasoning
6 cups water


Directions

Chop onion, saute in olive oil until translucent.
Add chopped potato, cook for 5 minutes.
Add remaining ingredients, cook while stirring over medium heat until pasta and potatoes are soft.

Number of Servings: 8

Recipe submitted by SparkPeople user SILEVRIA.
Number of Servings: 8