Tomato Soup With Pasta & Chickpeas

The inclusion of beans and pasta gives tomato soup plenty of protein and fiber, in addition to extra flavor. You can substitute 2 cups cooked dried chickpeas for the canned beans.

• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 1 3/4 cup fat-free, no salt-added vegetables or chicken broth
• 1/2 cup dried whole-wheat elbow macaroni or gemelli pasta
• One 14 1/2-oz can no-salt-added whole tomatoes, with juice, coarsely chopped
• One 15-oz can no-salt-added chickpeas (garbanzo beans), rinsed and drained
• 1/8 teaspoon red pepper flakes or cayenne pepper
• 1 teaspoon chopped fresh oregano, marjoram, or basil or 1 teaspoon dried
• 1/4 cup grated Parmesan cheese

In a saucepan, heat the olive oil over medium-high heat. Add the garlic and saute for 1 minute. Add the broth and pasta and bring to a boil. Reduce the heat to medium-low and simmer, uncovered for 5 minutes. Stir in the tomatoes, chickpeas, and red pepper flakes. Return to a simmer and cook, stirring occasionally, until the pasta is tender, about 5 minutes longer. Remove from the heat and stir in the oregano

Ladle the soup into individual bowls, sprinkle with the Parmesan, and serve immdeiately.