Mediterranean Chickpea, Tomato and Pasta Soup |
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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 6 |
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This soup is very good and quite easy to make. I received the recipe from my friend Kathy and I'm not sure where she got it from. I love to make this in the fall or winter when it's cool outside. Ingredients:
2 teaspoons olive oil |
1 cup onion, diced |
1 1/2 cups water |
2 cups vegetable stock or 2 cups chicken stock |
1/2 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
1/4 teaspoon black pepper |
16 1/2 ounces chickpeas, canned |
15 1/2 ounces diced tomatoes, canned |
1/2 cup ditalini, uncooked (very short pasta) |
2 tablespoons fresh parsley |
Directions:
1. Heat oil in large saucepan over medium heat.
2. Add onion and saute 3 minutes until tender.
3. Add water and next 6 ingredients.
4. Bring mixture to boil.
5. Cover and reduce heat, simmer 5 minutes.
6. Add pasta and cook 9 minutes until pasta is tender.
7. I have often used small alphabet pasta that I've had in the cupboard.
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