Thursday, October 9, 2008

Mediterranean Soup

It is soup season. This is my very favorite - I love the mix of flavors cumin and cinnamon. It is a perfect soup to serve friends or yourself. The peppy broth always seems to help me when I have a cold, too.

Mediterranean Chickpea, Tomato and Pasta Soup

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 (15-1/2-ounce) can chickpeas (garbanzo beans), drained
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup uncooked ditalini (very short tube-shaped 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.

1 comment:

amywb said...

One of our favorites - thanks to a great dinner chez Kish so many years ago! :)