mediterranean chickpea tomato and pasta soup

By samara72

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

Preparation

Step 1

Heat oil in a large saucepan over medium-high heat. Add onions, and saute for 3 minutes or until tender. Add water & next 6 ingredients (water through diced tomatoes) & bring to boil, cover, reduce heat & simmer 5 minutes, stirring occasionally

Add pasta, & cook 9 minutes or until pasta is tender, stir in chopped parsley