Chickpea Soup

Name: Chickpea Soup
Ingredients: 1 1/2 teaspoons olive oil; 1 onion (about 8 oz.), peeled and chopped; 2 cloves garlic, peeled and minced; 5 1/2 cups fat-skimmed chicken broth; 1 tablespoon red wine vinegar; 1 can (14 1/2 oz.) diced tomatoes; 1 can (15 oz.) garbanzos, rinsed and drained; 1 tablespoon dried parsley; 1 tablespoon dried basil; 1/2 tablespoon dried oregano; 1 1/2 cups dried pasta (about 5 oz.), such as shells or corkscrews; Salt and pepper

12 ingredients

2 steps

Ingredients

1 1/2 teaspoons olive oil
1 onion (about 8 oz.), peeled and chopped
2 cloves garlic, peeled and minced
5 1/2 cups fat-skimmed chicken broth
1 tablespoon red wine vinegar
1 can (14 1/2 oz.) diced tomatoes
1 can (15 oz.) garbanzos, rinsed and drained
1 tablespoon dried parsley
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 1/2 cups dried pasta (about 5 oz.), such as shells or corkscrews
Salt and pepper

Directions

1

Pour oil into a 3- to 4-quart pan over medium-high heat. When hot, add onion and garlic and stir often until onion is limp, about 6 minutes.
2

Add chicken broth, vinegar, tomatoes, garbanzos, parsley, basil, and oregano. Bring to a boil and add pasta; cook, stirring occasionally, until pasta is tender to bite, about 10 minutes. Add salt and pepper to taste.