Mediterranean Chickpea, Tomato, and Pasta Soup

Ingredients

  • ¼ teaspoon ground cinnamon
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • ½ cup uncooked ditalini (very short tube-shaped macaroni)
  • 2 teaspoons olive oil
  • 1 ½ cups water
  • 1 cup diced onion
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • + 4 more ingredients
    • 1 (16-ounce) can fat-free, less-sodium chicken broth
    • 2 tablespoons chopped fresh parsley
    • ½ teaspoon ground cumin
    • ¼ teaspoon black pepper

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...

View full recipe at My Recipes

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