Tomato Soup With Chickpeas Pasta

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Adapted from food & wine's quick from scratch soups & salads cookbook"."

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Steps

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In a large pot , heat the oil over medium low heat.

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Add the onion and cook , stirring occasionally , until soft , about 10 minutes.

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Stir in the garlic.

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Add the tomatoes , sage , broth , water & salt to the pot.

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Bring to a boil.

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Stir in the pasta and chickpeas.

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Bring the soup back to a boil , then reduce the heat.

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Cook , partially covered , stirring occasionally , until the pasta is tender , about 15 minutes.

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Stir in the parsley , pepper , and the 1 / 3 cup parmesan.

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Serve topped with additional parmesan.

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Ingredients

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olive oil, onion, garlic cloves, tomatoes with juice, dried sage, chicken broth, water, salt, ditalini, chickpeas, fresh parsley, black pepper, fresh parmesan cheese