Mediterranean Chickpea, Tomato, and Pasta Soup

Servings

4

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 (15.5 ounce) can chickpeas (chickpeas), drained
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/2 cup uncooked ditalini (very short tubular macaroni)
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large saucepan over medium-high heat. Add onion, and sauté 3 minutes or until tender.
2. Add the water and next 6 ingredients (water through tomatoes). Bring mixture to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally.
3. Add pasta, and cook 9 minutes or until pasta is tender. Stir in chopped parsley.