How to Make Chickpea and Pasta Soup

A low-fat soup perfect for any season - and so easy to make. Makes 6 cups.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 minced garlic cloves
• 1 chopped yellow onions
• 1/2 c cooked pasta shells
• large saucepans
• 1 16-ounce can chopped tomatoes (including juice)
• Parmesan cheeses
• colanders
• stockpots
• cutting boards
• 1 tbsp unsalted butters
• cheese graters
• measuring cups
• wooden spoons
• 2 c beef broth
• chef's knives
• 2 c cooked chickpeas
• 1/2 tsp minced fresh thyme
• black pepper
• Parmesan Cheeses
• Black Pepper
• Chef's Knives
• Cheese Graters
• Chef's Knives
• Colanders
• Cutting Boards
• Large Saucepans
• Measuring Cups
• Stockpots
• Wooden Spoons
• Measuring cups
• 1/2 c cooked pasta shells
• 2 c cooked chickpeas
• 1 tbsp unsalted butters
• 1 16-ounce can chopped tomatoes (including juice)
• 1/2 tsp minced fresh thyme
• 1 chopped yellow onions
• 2 minced garlic cloves
• 2 c beef broth

1. Melt the butter in a large saucepan or stockpot over medium-high heat.

2. Add the onion and thyme, and cook, stirring constantly, for 5 minutes.

3. Add the tomatoes with their juice and the garlic; reduce the heat to low and simmer, stirring occasionally, for 15 minutes.

4. Add the broth and the chickpeas and simmer, stirring occasionally, for an additional 15 minutes.

5. Add the pasta and pepper, and cook until the pasta is warmed - about 5 more minutes.

6. Serve at once with freshly grated Parmesan cheese over the top.

Tips & Warnings

• Use canned chickpeas to save time, or cook your own dried ones. If using canned, be sure to rinse the chickpeas well, as the canning liquid can be salty.

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