Ham ‘N’ Chickpea Soup

• 1/2 cup uncooked orzo pasta
• 1 small onion, chopped
• 2 teaspoons canola oil
• 1 cup cubed fully cooked lean ham
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon rubbed sage
• 2 cups reduced-sodium beef broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
• 4 tablespoons shredded Parmesan cheese
• 1 tablespoon minced fresh parsley

1. Cook orzo according to package directions. Meanwhile, in a large saucepan, saute onion in oil for 3 minutes. Add the ham, garlic, rosemary and sage; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Drain orzo; stir into soup. Add chickpeas; heat through. Sprinkle each serving with cheese and parsley.

orzo pasta, onion, canola oil, garlic, rosemary, sage, beef broth, tomatoes, chickpeas, parmesan cheese, parsley

Taken from www.tasteofhome.com/recipes/ham-n-chickpea-soup/ (may not work)