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Artichoke: Artichoke & Pasta Soup

Source of Recipe

www.fatfree.com


List of Ingredients

1 Spanish onion, quarter and slice thin
1 can artichoke hearts
2 cans diced tomatoes (14.5 oz)
1 can chickpeas, rinse and drain (7 oz)
1 can vegetable broth
1 cup water
1/2 teaspoon italian seasoning
salt and pepper
1/3 cup elbow macaroni, uncooked


Recipe

In a large pot saute the onions in some of the artichoke liquid and/or broth, until softened (about 5 minutes). Drain the artichoke hearts and rinse if desired. Drain well and cut into bite size chunks (I cut each heart vertically into sixths, eights if large). In the pot add the artichoke hearts, undrained tomatoes, chickpeas, broth, water, Italian seasoning, salt (I used none but didn't rinse the artichokes), and pepper (I used lots!); stir to combine. Cover and bring to a boil. Stir in the pasta. Cover, reduce heat, and simmer an additional 12 minutes or until pasta is tender. Serves 3.