Mediterranean Chickpea, Tomato, and Pasta Soup

By nlhartman

Cooking Light

OCTOBER 1998

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 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.