Chickpea and Pasta Soup

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Prep time: 20 Minutes

Total time: 20 Minutes

Yield: Serves 2

Ingredients

  • 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

Directions

  1. In a small saucepan, heat olive oil over medium-low heat. Add garlic cloves; cook, stirring frequently, until tender, 1 to 2 minutes.
  2. 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.
  3. To serve, stir in parsley. Sprinkle with ground pepper and parmesan cheese.
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