Tomato Soup With Chickpeas & Pasta

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced

• 2 (28 ounce) cans tomatoes with juice
• 1 1/2 teaspoons dried sage
• 2 cups chicken broth
• 2 cups water
• 1 3/4 teaspoons salt
• 1/2 cup ditalini or other small shell pasta

• 1 (19 ounce) can chickpeas, drained & rinsed
• 1/3 cup chopped fresh parsley
• 1/4 teaspoon black pepper
• 1/3 cup grated fresh parmesan cheese

Directions

1. 1

   In a large pot, heat the oil over medium low heat.

2. 2

   Add the onion and cook, stirring occasionally, until soft, about 10 minutes.

3. 3

   Stir in the garlic.

4. 4

   Add the tomatoes, sage, broth, water & salt to the pot.

5. 5

   Bring to a boil.

6. 6

   Stir in the pasta and chickpeas.

7. 7

   Bring the soup back to a boil, then reduce the heat.

8. 8

   Cook, partially covered, stirring occasionally, until the pasta is tender, about 15 minutes.

9. 9

   Stir in the parsley, pepper, and the 1/3 cup Parmesan.

10. 10

    Serve topped with additional Parmesan.