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Ham 'n' Chickpea Soup

1/2 cup uncooked orzo pasta
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons canola 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

Cook orzo according to package directions. Meanwhile, in a large

Printed from tasteofhome.com Sep 8, 2008

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Ham 'n' Chickpea Soup cont.

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.

Yield: 4 servings.