Chickpea and Pasta Soup

By á-5911

Ingredients

• 1 teaspoon olive oil
• 2 minced garlic cloves
• 1 can (14 ounce) reduced-sodium vegetable broth
• 1/4 cups water
• 1/2 cup elbow pasta
• 1 can (15.5 ounce) chickpeas, drained and rinsed
• 2 tablespoons chopped fresh parsley
• Ground pepper
• 2 tablespoons grated parmesan cheese

Preparation

Step 1

rves 2 | Prep time: 20 minutes | Total time: 20 minutes




In a small saucepan, heat olive oil over medium-low heat. Add garlic cloves; cook, stirring frequently, until tender, 1 to 2 minutes.
Add vegetable broth and water. Raise heat to high and bring to boil. Add pasta and chickpeas. Cook until the pasta is al dente, about 5 minutes.
To serve, stir in parsley. Sprinkle with ground pepper and parmesan cheese.