Mediterranean Chickpea, Tomato, and Pasta Soup recipe

4 servings

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 (15.5 ounce) can chickpeas (garbanzo beans), drained

1 (14.5 ounce) can diced tomatoes, undrained

1/2 cup uncooked ditalini (very short tubular macaroni)

2 tablespoons chopped fresh parsley

Heat olive oil in a large saucepan over medium-high heat.

Add onion, and saute 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.