Mediterranean Chick Pea, Tomato and Pasta Soup

How's that title for a mouth full? Love that this recipe calls for all pantry items and when bloggy buddy Carmie posted it I knew I had to try it. The recipe said it was ok to sub beans and judging by the number of cans I had on the shelf, I must like black beans... a lot!

This is different for me because it calls for cinnamon. Now, cinnamon is a beautiful thing in apple pie, 

not so much in other dishes for me. So I decided to cut back to 1/16th of a tsp. I could still smell and taste it and it added a unique, very nice flavor to the soup. 

Since Carmie mentioned it turns into more of a stew as written I cut the pasta back to 1/4 C, she simply adds an extra can of chicken broth to hers, it's your call...

One last thing, I think it needs a little salt and chose to add that in the form of some chicken base.

I took a bowl for lunch and the girl I work with said it smelled "wonderful":@)

Mediterranean Chick Pea Tomato and Pasta Soup
2 tsp olive oil
1 C onion, diced
1 1/2 C water
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp black pepper
1 (15.75oz) can chicken broth
1 (15oz) can chick peas (or beans) drained and rinsed
1 (14.5oz) can diced tomatoes, undrained
1/2 C ditalini, very short tube shaped pasta
2 Tblsp fresh parsley, chopped-I used a sprinkle of some I dried over the summer.

1. Heat oil in large sauce pan and add onion. Saute for about 3 minutes or until tender.
2. Add everything else except pasta and parsley. Bring to a boil, reduce heat, cover and simmer for 5 minutes stirring occasionally.
3. Add pasta and cook for 9 minutes. Stir in parsley and enjoy.

Have a happy day:@)