Tomato Soup with Chickpeas and Pasta

Ingredients

7 cups canned tomatoes with their juice (2 28-ounce cans)
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons dried sage
2 cups canned low-sodium vegetable broth
2 cups water
1 3/4 teaspoon salt
1/2 cup small pasta
2 cups drained and rinsed canned chickpeas (one 19-ounce can)
1/3 cup chopped fresh parsley
1/4 teaspoon fresh-ground black pepper
1/3 cup grated Parmesan, plus more for serving

Preperation

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, until soft, about 10 minutes. Stir in the garlic.

Add the pureed tomatoes, the 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, until the pasta is tender, about 15 minutes. Stir in the parsley, pepper, and the parmesan. Serve topped with additional parmesan.

Nutrition

Makes around 6 servings

Serving size: Calories - 370, Fat - 13.5g, Sodium - 1,380mg, Carbs - 55g, Fiber - 12g, Protein - 14g