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Ham and Chickpea Soup




Source of Recipe


April/May 2007 Light and Tasty magazine (Linda Arnold, Edmonton, Alberta)


List of Ingredients




1/2 cup uncooked orzo pasta
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons canola oil (I used 1 tsp. garlic-flavored olive oil)
1 cup cubed fully cooked lean ham
1 teaspoon dried rosemary, crushed
1 teaspoon rubbed sage
2 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
4 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh parsley

Recipe



Cook orzo according to package directions. Meanwhile, in a large saucepan, saute onion and garlic in oil for 3 minutes. Add the ham, rosemary and sage; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Drain orzo; stir into soup. Add chickpeas; heat through. Sprinkle each serving with Parmesan cheese and parsley.

Makes 4 servings (1-1/2 cups each)
WW points = 6 pts. per serving

312 calories per serving, 8g fat (2g saturated fat), 19mg cholesterol, 1015mg sodium, 43g carbohydrate, 7g fiber, 18g protein.