Quick Chickpea And Pasta Soup
|Olive oil||1 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Dried basil/Italian herbs||1⁄2 Teaspoon|
|Tomato paste||2 Tablespoon|
|Chicken stock/Vegetable stock||5 Cup (80 tbs)|
|Small pasta shells||3⁄4 Cup (12 tbs)|
|Canned chickpeas||19 Ounce (1 Can)|
1. In a large saucepan, heat oil over medium heat. Add onion, garlic and basil; cook, stirring, for 2 minutes or until softened. Add tomato paste; cook, stirring for 30 seconds.
2. Add stock; bring to a boil. Stir in pasta and chickpeas,-partially cover and cook, stirring occasionally, for 8 to 10 minutes or until pasta is just tender. Season with salt and pepper to taste. Ladle soup into bowls and serve sprinkled with Parmesan cheese.