Ingredients
1T butter or margarine
1medium onion
1/2 t thyme
1 16 oz can diced tomatoes
2 c beef or chicken broth
2 cups chick peas, drained and rinsed
1/2 c pasta cooked al dente
Freshly ground black pepper
1/4 c grated parmesan
Preparation
In large saucepan, melt butter and cook onion with thyme, stirring for 5 mins. Add tomatoes, their juice and garlic and simmer mixture stirring occasionally for 15 minutes. Add broth and chickpeas and simmer soup stirring occasionally for another 15 minutes. Add pasta and pepper and cook soup until pasta is warm. Serve with Parmesan.
