Tomato Soup With Chickpeas & Pasta

Adapted From Food & Wine's "Quick From Scratch Soups & Salads Cookbook".

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  onion, chopped
• 2  garlic cloves, minced
• 2 (28 ounce) cans tomatoes with juice
• 1 1⁄2 teaspoons dried sage
• 2  cups chicken broth
• 2  cups water
• 1 3⁄4 teaspoons salt
• 1⁄2 cup  ditalini or 1⁄2 cup  other small shell pasta
• 1 (19 ounce) can chickpeas, drained & rinsed
• 1⁄3 cup  chopped fresh parsley
• 1⁄4 teaspoon black pepper
• 1⁄3 cup  grated fresh parmesan cheese

Directions

1. In a large pot, heat the oil over medium low heat.
2. Add the onion and cook, stirring occasionally, until soft, about 10 minutes.
3. Stir in the garlic.
4. Add the tomatoes, sage, broth, water & salt to the pot.
5. Bring to a boil.
6. Stir in the pasta and chickpeas.
7. Bring the soup back to a boil, then reduce the heat.
8. Cook, partially covered, stirring occasionally, until the pasta is tender, about 15 minutes.
9. Stir in the parsley, pepper, and the 1/3 cup Parmesan.
10. Serve topped with additional Parmesan.