It is from a decade old Cooking Light magazine and is called Mediterranean Chickpea, Tomato and Pasta Soup.
Ingredients:Recipe:The smell of this soup from the cinnamon is so fragrant and this soup is so comforting.Some changes I made to the recipe are as follows:
1 - Instead of ditalini, I used elbow macaroni.
2 - I eliminated parsley.
3 - Very important - I used two cans of chicken broth because if you don't, this won't be a soup but more like a stew.
I really love this soup and hope you do too.
What are some soups that you love to make?
and cannot make a good soup."
- Ludwig van Beethoven