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Chickpea and Pasta Soup
- 1 teaspoon olive oil
- 2 minced garlic cloves
- 1 can (14 ounce) reduced-sodium vegetable broth
- 1/4 cups water
- 1/2 cup elbow pasta
- 1 can (15.5 ounce) chickpeas drained and rinsed
- 2 tablespoons chopped fresh parsley
- Ground pepper
- 2 tablespoons grated parmesan cheese
Directions:View on PBS Food
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