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Ham ‘n’ Chickpea Soup

TOTAL TIME: Prep: 15 min. Cook: 25 min. YIELD: 4 servings.
Chock-full of ham, vegetables, chickpeas and orzo, this hearty soup is loaded with good-for-you flavor. Linda Arnold sends the recipe from her Edmonton, Alberta kitchen.

Ingredients

  • 1/2 cup uncooked orzo pasta
  • 1 small onion, chopped
  • 2 teaspoons canola oil
  • 1 cup cubed fully cooked lean ham
  • 2 garlic cloves, minced
  • 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

Directions

  • 1. Cook orzo according to package directions. Meanwhile, in a large saucepan, saute onion in oil for 3 minutes. Add the ham, garlic, rosemary and sage; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  • 2. Drain orzo; stir into soup. Add chickpeas; heat through. Sprinkle each serving with cheese and parsley.

Nutrition Facts

1-1/2 cups: 312 calories, 8g fat (2g saturated fat), 19mg cholesterol, 1015mg sodium, 43g carbohydrate (8g sugars, 7g fiber), 18g protein.

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