Chickpea And Pasta Soup Recipe
Ingredients
| Nonstick cooking spray | ||
| Onion | 1 Small, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Oregano leaves | 2 Teaspoon, dried | |
| Dried rosemary | 1/2 Teaspoon | |
| 2 cans (14 1/2 ounces each) 1/3-less-salt chicken broth | ||
| Tomatoes | 1 Can (10oz) | |
| Chickpeas | 1/2 Can (10oz), drained, rinsed | |
| Tortellini package | 1 | |
| 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.
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.
Chef
