Chickpea And Pasta Soup(Serves 4) - cooking recipe

Ingredients

1 Tbsp. butter
1 medium onion, minced
1/2 tsp. thyme
1 (16 oz.) can tomatoes (including juice), chopped
2 garlic cloves, minced
2 c. beef broth (canned, cubed or homemade)
2 c. chickpeas, drained and rinsed
1/2 c. small pasta (shells, elbows, etc.), cooked al dente
black pepper
1/4 c. grated Parmesan cheese

Preparation

In large saucepan, melt the butter or margarine and cook the onion with the thyme, stirring for 5 minutes.
Add the tomatoes, their juice and the garlic; simmer the mixture, stirring occasionally, for 15 minutes.
Add the broth and chickpeas. Simmer the soup, stirring occasionally, for another 15 minutes. Add the pasta and pepper.
Cook the soup until the pasta is warm. Thin the soup with additional stock or water, if necessary.
Serve the soup with a tablespoon of Parmesan sprinkled in each bowl.