Vegetarian Low-Fat Hearty Chickpea and Pasta Soup

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Vegetarian Low-Fat Hearty Chickpea and Pasta Soup

 

1 teaspoon vegetable oil

1 small onion -- chopped

2 garlic cloves -- minced

2 teaspoons dried oregano

1/2 teaspoon dried rosemary

2 14 1/2 oz cans vegetable broth

1 15 1/2 oz can zucchini and tomatoes

8 ounces cooked chickpeas -- rinsed and drained

12 ounces tortellini, cheese-filled

1/4 teaspoon salt

1/4 teaspoon pepper

 

In large saucepan, heat oil over medium heat. Add onion and garlic and saute

until tender. Stir in oregano and rosemary and cook 1 to 2 minutes. Add

broth, zucchini and tomatoes and chickpeas. Heat to boiling. Add the

tortellini (thawed if frozen). Reduce heat and simmer, uncovered, until

tortellini is just cooked, about 5 mintues. Stir in salt and pepper. Ladle

into soup bowls.

Makes 6 servings.

Calories...345....Fat...7 g...Protein...16 g....Carbs..55 g....Sodium..1236

mg....Fiber...8 g.

NOTES : Other combinations of tomatoes may be substituted. Try tomatoes and

peppers.