Cooking Light magazine, Healthy Foods, Nutrition, Soup, Tomato

Mediterranean Chickpea, Tomato, and Pasta Soup

This one is a keeper!  The smell and taste of cinnamon and cumin are simply awesome!  Thank you, Cooking Light!  Once again, you have not let me down.

Ingredients:

  • 2 teaspoons olive oil
  • 1 cup diced onions
  • 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 1/2-ounce) can chickpeas/garbanzo beans, drained
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • 1/2 cup uncooked ditalini
  • 2 tablespoons chopped fresh parsley

 

Directions:

Prep Time: 10 minutes, Cooking Time: 22 minutes

Heat olive oil in 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 hear, and simmer 5 minutes, stirring occasionally.  Add pasta, and cook 9 minutes or until pasta is tender.  Stir in chopped parsley.

Serving Size: 4 servings (1 1/2 cups).

Nutritional Facts (per serving): 242 calories; 39.9g carbs; 0mg cholesterol; 4.7g fat; 560mg sodium; 11.4g protein; 79g calcium; 3.6g iron; and 4.6g fiber.

Source:  This recipe is from the Cooking Light – October 1998 issue.

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2 thoughts on “Mediterranean Chickpea, Tomato, and Pasta Soup”

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