Chickpea Soup

Ingredients

• 1 1/2 teaspoons olive oil
• 1 onion (about 8 oz.), peeled and chopped
• 2 cloves garlic, peeled and minced
• 5 1/2 cups fat-skimmed chicken broth
• 1 tablespoon red wine vinegar
• 1 can (14 1/2 oz.) diced tomatoes
• 1 can (15 oz.) garbanzos, rinsed and drained
• 1 tablespoon dried parsley
• 1 tablespoon dried basil
• 1/2 tablespoon dried oregano
• 1 1/2 cups dried pasta (about 5 oz.), such as shells or corkscrews
• Salt and pepper

Preparation

1. 1. Pour oil into a 3- to 4-quart pan over medium-high heat. When hot, add onion and garlic and stir often until onion is limp, about 6 minutes.
2. 2. Add chicken broth, vinegar, tomatoes, garbanzos, parsley, basil, and oregano. Bring to a boil and add pasta; cook, stirring occasionally, until pasta is tender to bite, about 10 minutes. Add salt and pepper to taste.