Mediterranean Chickpea, Tomato, and Pasta Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
1 cup diced onion |
1 1/2 cups water |
1 (16-ounce) can fat-free, less-sodium chicken broth |
1/2 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
1/4 teaspoon black pepper |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained |
1 (14.5-ounce) can diced tomatoes, undrained |
1/2 cup uncooked ditalini (very short tube-shaped macaroni) |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat olive oil in a large saucepan over medium-high heat. Add onion, and sauté 3 minutes or until tender. Add the water and next 6 ingredients (water through tomatoes). Bring mixture to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Add pasta, and cook 9 minutes or until pasta is tender. Stir in chopped parsley.
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