Mediterranean Chickpea, Tomato and Pasta Soup

Submitted by PennyG

"This soup is very good and quite easy to make. I received the recipe from my friend Kathy and I'm not sure where she got it from. I love to make this in the fall or winter when it's cool outside."

 

• Ready In: 32mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 2 teaspoons olive oil
• 1 cup onion, diced
• 1 1⁄2 cups water
• 2 cups vegetable stock or 2 cups chicken stock
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon black pepper
• 16 1⁄2 ounces chickpeas, canned
• 15 1⁄2 ounces diced tomatoes, canned
• 1⁄2 cup ditalini, uncooked (very short pasta)
• 2 tablespoons fresh parsley

directions

1. Heat oil in large saucepan over medium heat.
2. Add onion and saute 3 minutes until tender.
3. Add water and next 6 ingredients.
4. Bring mixture to boil.
5. Cover and reduce heat, simmer 5 minutes.
6. Add pasta and cook 9 minutes until pasta is tender.
7. I have often used small alphabet pasta that I've had in the cupboard.

Reviews

[kitty.rock]

Made this today -- It was very easy to put together and cooked quickly. Tasty combination of spices - DH had 2 bowls. Made for Fall 2008 PAC.