Tomato Soup with Chickpeas and Pasta

By Bostoncook

Food and Wine Quick from Scratch Soups and Salads

Ingredients

• 7 cups canned tomatoes, with juice, 2 28-oz cans
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons dried sage
• 2 cups nonfat chicken broth
• 2 cups water
• 1 3/4 teaspoons salt
• 1/2 cup ditalini, or other small pasta
• 2 cups chickpeas, canned, drained and rinsed
• 1/3 cup parsley
• 1/4 teaspoon pepper
• 1/3 cup parmesan cheese

Details

Servings 6

Preparation

Step 1

1. Puree tomatoes and set aside.

2. Saute onion in oil until soft, about 10 minutes. Stir in garlic.

3. Add tomatoes and sage-salt. Bring to a boil. Add chickpeas and pasta; bring back to a boil and then simmer, partially covered, until pasta is tender, about 15 minutes.

4. Add parsley, pepper, and 1/3 cup parmesan. Serve topped with rest of parmesan.

Notes: Great! Healthy, easy, inexpensive - and a tomato soup that I didn't mind the texture! Used Wild Oats tomatoes (canned) - good tomatoes are key here. And cannellini beans, just because I opened the wrong can, doubled the garlic, and used and barilla whole grain macaroni. Key to mince the onions very fine and get them super soft.

Original recipe said serves 4 - really more like 6.