MEDITERRANEAN CHICKPEA, TOMATO AND PASTA SOUP

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Mediterranean Chickpea, Tomato and Pasta Soup image

This soup is very good and quite easy to make. I received the recipe from my friend Kathy and I'm not sure where she got it from. I love to make this in the fall or winter when it's cool outside.

Provided by PennyG

Categories     Beans

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1 cup onion, diced
1 1/2 cups water
2 cups vegetable stock or 2 cups chicken stock
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
16 1/2 ounces chickpeas, canned
15 1/2 ounces diced tomatoes, canned
1/2 cup ditalini, uncooked (very short pasta)
2 tablespoons fresh parsley

Steps:

  • Heat oil in large saucepan over medium heat.
  • Add onion and saute 3 minutes until tender.
  • Add water and next 6 ingredients.
  • Bring mixture to boil.
  • Cover and reduce heat, simmer 5 minutes.
  • Add pasta and cook 9 minutes until pasta is tender.
  • I have often used small alphabet pasta that I've had in the cupboard.

Nutrition Facts : Calories 255.5, Fat 4.1, SaturatedFat 0.5, Sodium 593.4, Carbohydrate 47.7, Fiber 7.9, Sugar 6.1, Protein 8.9

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