Mediterranean Chickpea, Tomato, and Pasta Soup

recipe

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

October 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note