CHICKPEA AND PASTA SOUP

½ tbsp. olive oil

1 cup sliced celery

2 cups sliced leeks

3 cups reduced-sodium diced tomatoes

1 cup canned, reduced-sodium chickpeas, rinsed and drained

3 cups low-sodium, fat-free chicken broth

¼ cup orzo

Salt and freshly ground black pepper

2 tbsp. grated Parmesan cheese

2 tbsp. chopped parsley (optional)

Heat oil in a large saucepan over medium-high heat. Add the celery and leeks. Saute 3 minutes. Add the tomatoes with juice, cover and cook 3 minutes. Add the chickpeas, chicken broth and orzo. Bring to a boil and cook, uncovered, 10 minutes. Add salt and pepper to taste.

Divide between two bowls and sprinkle Parmesan on top. Add parsley (optional) and serve with a side of steamed cauliflower.

Makes 2 servings.

— Linda Gassenheimer

Tribune News Service