>
>from JFisc59683 bakeryshop
>Mediterranean Chickpea, Tomato, & Pasta Soup
>
>
>2 teaspoons olive oil
>1 cup diced onion
>1 1/2 cups water
>1 (16 ounce) can low sodium fat free chicken broth
>1/2 teaspoon cumin
>1/4 teaspoon cinnamon
>1/4 teaspoon pepper
>1 (15 1/2 ounce) can chickpeas, drained
>1 (14.5 ounce) can diced tomatoes, undrained
>1/2 cup ditalini (very short tube shaped Macaroni)
>2 tablespoons chopped fresh parsley
>
>Heat olive oil in large saucepan over medium high heat. Add onion, and saute
>2 minutes or until tender. Add the water and next 6 ingredients. 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.
>4 servings