Mediterranean Chickpea, Tomato, and Pasta Soup

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 17%
  • Fat: 4.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 11.4g
  • Carbohydrate: 39.9g
  • Fiber: 4.6g
  • Cholesterol: 0.0mg
  • Iron: 3.6mg
  • Sodium: 560mg
  • Calcium: 79mg

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

  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.
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