Mediterranean Chickpea, Tomato And Pasta Soup

• 2 teaspoons olive oil
• 1 cup onion, diced
• 1 1/2 cups water
• 2 cups vegetable stock or 2 cups chicken stock
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 16 1/2 ounces chickpeas, canned
• 15 1/2 ounces diced tomatoes, canned
• 1/2 cup ditalini, uncooked (very short pasta)
• 2 tablespoons fresh parsley

1. Heat oil in large saucepan over medium heat.
2. Add onion and saute 3 minutes until tender.
3. Add water and next 6 ingredients.
4. Bring mixture to boil.
5. Cover and reduce heat, simmer 5 minutes.
6. Add pasta and cook 9 minutes until pasta is tender.
7. I have often used small alphabet pasta that I've had in the cupboard.

olive oil, onion, water, vegetable stock, ground cumin, ground cinnamon, black pepper, chickpeas, tomatoes, ditalini, fresh parsley

Taken from www.food.com/recipe/mediterranean-chickpea-tomato-and-pasta-soup-158700 (may not work)