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 | ingredients |
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1 teaspoon olive oil
2 minced garlic cloves
1 can (14 ounce) reduced-sodium vegetable broth
1/4 cups water
1/2 cup elbow pasta
1 can (15.5 ounce) chickpeas, drained and rinsed
2 tablespoons chopped fresh parsley
Ground pepper
2 tablespoons grated parmesan cheese
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 | Lunchbox: Chickpea and Pasta Soup |
| | Serves 2 | Prep time: 20 minutes | Total time: 20 minutes |
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- In a small saucepan, heat olive oil over medium-low heat. Add garlic cloves; cook, stirring frequently, until tender, 1 to 2 minutes.
- Add vegetable broth and water. Raise heat to high and bring to boil. Add pasta and chickpeas. Cook until the pasta is al dente, about 5 minutes.
- To serve, stir in parsley. Sprinkle with ground pepper and parmesan cheese.
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