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Colette & Cassi's Country Kitchen!

Mediterranean Chickpea, Tomato and Pasta Soup

2 T. Olive oil
1 c. diced onion
1 1/2 c. water
1 can (16 oz) fat free chicken broth (or can use equal amount of water flavored with chicken bouillion cubes)
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
Freshly ground black pepper, to taste
1 can (15 1/2 oz) chickpeas (garbanzo beans), drained
1 can (28 oz) petite diced tomatoes
1/2 c. uncooked ditalini (very short, tube-shaped macaroni) or 3/4 c. regular macaroni

Saute onion in olive oil until tender.  Add the water, chicken broth, cumin, cinnamon, pepper, chickpeas and tomatoes. Bring the mixture to a boil; cover, reduce heat and simmer 5 minutes, stirring constantly. Add pasta and cook until pasta is tender. Serve with whole wheat bread to sop up the broth!