Mediterranean Chickpea Tomato & Pasta Soup/veg.

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* Exported from MasterCook *

 

Mediterranean Chickpea Tomato & Pasta Soup/veg.

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil

1 cup diced onion

1 1/2 cups water

2 cups vegetable juice

- or 2 vegetable bouillon cubes

- dissolved in 2 cups hot water

1/2 teaspoon cumin

1/4 teaspoon cinnamon

1/4 teaspoon pepper

1 can chickpeas -- (15 1/2 ounce)

- drained

1 can diced tomatoes -- (14.5 ounce)

undrained

1/2 cup ditalini

- (very short tube shaped Macaroni)

2 tablespoons chopped fresh parsley

 

Heat olive oil in large saucepan over medium high heat. Add onion, and

saute 2 minutes or until tender. Add the water and next 6 ingredients.

Bring mixture to a boil; cover, reduce heat, and simmer 5 minutes; stirring

occasionally. Add pasta, and cook 9 minutes or until pasta is tender. Stir

in chopped parsley.

 

Description:

" vegetarian/ vegan "

 

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Per Serving (excluding unknown items): 304 Calories; 6g Fat (16.9% calories

from fat); 13g Protein; 52g Carbohydrate; 12g Dietary Fiber; 0mg

Cholesterol; 464mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat;

2 Vegetable; 1 Fat.

 

NOTES : modified to vegetarian and formatted for MC by Lorraine S. Origin

unknown.

Posted by Lorraine S. to Veg-Recipes list March 2002.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0