Chicken and Pasta Soup

Categories: Soup

Ingredients

• 1 T unsalted butter or olive oil
• 1 medium onion, minced
• 1/2 t dried thyme
• 1 16-ounce can tomatoes, including juice, chopped
• 2 garlic cloves, minced(about 2 t)
• 2 cups beef broth (canned or cubes or homemade), or more
• 2 cups cooked chickpeas (garbanzo beans), drained and rinsed if canned
• 1/2 cup small pasta (shells, elbows, etc.), cooked al dente
• Freshly ground black pepper to taste
• 1/4 cup grated Parmesan

Directions

1. In a large saucepan, melt the butter and cook the onion with the thyme, stirring, for 5 minutes.

2. Add the tomatoes, their juice, and the garlic, and simmer the mixture, stirring occasionally, for 15 minutes.

3. Add the broth and chickpeas, and simmer the soup, stirring occasionally, for another 15 minutes.

4. Add the pasta and pepper, and cook the soup until the pasta is warm. Thin the soup with additional stock or water, if necessary. Serve the soup with a T of Parmesan sprinkled in each bowl.

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