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Chickpea And Pasta Soup

Fettuccine.Inn's picture
Ingredients
  Non-stick cooking spray 1
  Onion 1 Small, chopped
  Garlic 2 Clove (10 gm), minced
  Dried oregano leaves 2 Teaspoon
  Dried rosemary 1⁄2 Teaspoon
  Canned 30% less salt chicken broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Zucchini and tomatoes 15 1⁄2 Ounce (1 Can)
  Canned chickpeas 7 1⁄2 Ounce, rinsed well, drained (1/2 Of 15 Ounce Can)
  Low fat cheese tortellini 9 Ounce (1 Package)
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

GETTING READY
1) Take a large saucepan, spray with cooking spray, and heat over medium heat until hot.

MAKING
2) Saute garlic and onion until soft and then stir in oregano and rosemary.
3) Cook for a minute and then add chicken broth, tomatoes, chickpeas, and zucchini.
4) Bring it to boil and add tortellini.
5) Reduce the heat, keep it uncovered, and let it simmer until tortellini are done.

SERVING
6) Sprinkle salt and pepper and serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Zucchini
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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