Chickpea Soup

• 1 1/2 teaspoons olive oil
• 1 onion (about 8 oz.), peeled and chopped
• 2 cloves garlic, peeled and minced
• 5 1/2 cups fat-skimmed chicken broth
• 1 tablespoon red wine vinegar
• 1 can (14 1/2 oz.) diced tomatoes
• 1 can (15 oz.) garbanzos, rinsed and drained
• 1 tablespoon dried parsley
• 1 tablespoon dried basil
• 1/2 tablespoon dried oregano
• 1 1/2 cups dried pasta (about 5 oz.), such as shells or corkscrews
• Salt and pepper

1. Pour oil into a 3- to 4-quart pan over medium-high heat. When hot, add onion and garlic and stir often until onion is limp, about 6 minutes.
2. Add chicken broth, vinegar, tomatoes, garbanzos, parsley, basil, and oregano. Bring to a boil and add pasta; cook, stirring occasionally, until pasta is tender to bite, about 10 minutes. Add salt and pepper to taste.

olive oil, onion, garlic, chicken broth, red wine vinegar, tomatoes, garbanzos, parsley, basil, oregano, pasta, salt

Taken from www.myrecipes.com/recipe/chickpea-soup (may not work)