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Mediterranean Chickpea, Tomato, and Pasta Soup

Yield 4 servings (serving size: 1 1/2 cups)

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 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 cup uncooked ditalini (very short tube-shaped macaroni)
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 242
  • caloriesfromfat 17 %
  • fat 4.7 g
  • satfat 0.6 g
  • monofat 2.2 g
  • polyfat 1.3 g
  • protein 11.4 g
  • carbohydrate 39.9 g
  • fiber 4.6 g
  • cholesterol 0.0 mg
  • iron 3.6 mg
  • sodium 560 mg
  • calcium 79 mg

How to Make It

  1. 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 pasta is tender. Stir in chopped parsley.