Chickpea And Pasta Soup Recipe

Ingredients

1 teaspoon olive oil

2 garlic cloves, minced

1 can (14 ounces) reduced-sodium vegetable broth

1 1/4 cups water

1/2 cup elbow pasta

1 can (15.5 ounces) chickpeas

2 tablespoons fresh parsely, chopped

Ground pepper

2 tablespoons grated Parmesan

Preparation

In a small saucepan, heat olive oil over medium-low heat. Add garlic; cook, stirring frequently, until tender, 1 to 2 minutes.

Add vegetable broth and water. Raise heat to high; bring to a boil. Add pasta and chickpeas, drained and rinsed. Cook until the pasta is al dente, about 5 minutes.

To serve, stir in parsley. Sprinkle with ground pepper and Parmesan.