- 1 [19-ounce / 540 mL] can chick peas, drained
- 1/2 cup [125 mL] cucumber, chopped
- 1/2 cup [125 mL] celery, finely sliced
- 1 package dry minestrone soup
- 1 1/2 cups [375 mL] hot water
- 1/4 cup [60 mL] olive oil
- 1/4 cup [60 mL] red wine vinegar
- Fresh parsley
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- Into a large bowl, mix together chick peas and vegetables.
- Into a medium saucepan, incorporate soup mixture to hot water.
- Bring to a boil, lower heat, cover and simmer 10 minutes.
- Remove from heat, add oil and vinegar.
- Mix with vegetable preparation.
- Cover and refrigerate for at least 2 hours before serving.
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