Ingredients
28oztomatoes with their juice,(2 cans)
2tbspolive oil
1onion
2clovesgarlic
½tspdried sage
2cupslow-sodium chicken broth,canned, or homemade stock
2cupswater
1¾tspsalt
½cupditalini,or other small pasta
19ozchickpeas,(1 can), drained and rinsed
1cupfresh parsley,chopped
¼tspfresh ground black pepper
1cupparmesan,grated
Preparation
In a food processor or blender, puree the tomatoes with their juice. Set aside.
In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, for about 10 minutes until soft. Stir in the garlic.
Add the pureed tomatoes, sage, broth, water, and salt to the pot. Bring to a boil. Stir in the pasta and chickpeas. Bring the soup back to a boil, then reduce the heat. Cook, partially covered, stirring occasionally, for about 15 minutes until the pasta is tender.
Stir in the parsley, pepper, and the ⅓ cup grated Parmesan.
Serve topped with remaining Parmesan. Enjoy!
