Mediterranean Chickpea, Tomato, and Pasta Soup Recipe

Ingredients
<br>- 2 teaspoons olive oil
<br>- 1 cup diced onion
<br>- 1 1/2 cups water
<br>- 1 (16 ounce) can fat-free, less-sodium chicken broth
<br>- 1/2 teaspoon ground cumin
<br>- 1/4 teaspoon ground cinnamon
<br>- 1/4 teaspoon black pepper
<br>- 1 (15.5 ounce) can chickpeas (garbanzo beans), drained
<br>- 1 (14.5 ounce) can diced tomatoes, undrained
<br>- 1/2 cup uncooked ditalini (very short tubular macaroni)
<br>- 2 tablespoons chopped fresh parsley
<br><p></p>Directions
<br>step 1: Heat olive oil in a large saucepan over medium-high heat. Add onion, and saute 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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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 (15.5 ounce) can chickpeas (garbanzo beans), drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup uncooked ditalini (very short tubular macaroni)
- 2 tablespoons chopped fresh parsley

Directions
step 1: Heat olive oil in a large saucepan over medium-high heat. Add onion, and saute 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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