Ingredients
1/2 cup uncooked orzo pasta1 small onion, chopped2 teaspoons canola oil1 cup cubed fully cooked lean ham2 garlic cloves, minced1 teaspoon dried rosemary, crushed1 teaspoon rubbed sage2 cups reduced-sodium beef broth1 can (14-1/2 ounces) diced tomatoes, undrained1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained4 tablespoons shredded Parmesan cheese1 tablespoon minced fresh parsley
Preparation
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.
Drain orzo; stir into soup. Add chickpeas; heat through. Sprinkle each serving with cheese and parsley.
