Chickpea and Pasta Soup

I'm glad Kathleen decided we should make bean soups this week! Some of my friends laugh at me for making my own soup instead of just opening a can. But making a pot of soup in 30 minutes makes me feel great about myself, and you can eat as many servings as you want without any guilt- you deserve it!

1 Tablespoon unsalted butter

1 teaspoon olive oil

1 medium onion, roughly chopped

1/2 teaspoon dried oregano (optional spices: one dash ground mustard, two dashes coriander)

16 oz. can tomatoes chopped, with juice

3 garlic cloves, minced

2 cups broth (Any kind, I used vegetable)

2 cups cooked chickpeas (if canned: drain and rinse)

1/2 cup small pasta, cooked al dente

freshly ground black pepper

1/4 cup feta cheese

1. In a large saucepan, melt butter with olive oil to prevent burning. Add onion and spices, stir occasionally until onions are translucent, about 5 minutes.

2. Add tomatoes with juice and garlic. Simmer over medium-low heat for 10 minutes, stirring occassionally.

3. Add broth and chickpeas, simmer for 10 minutes, stirring occasionally.

4. Add pasta and pepper, cook until pasta is warm. Serve with a generous helping of feta cheese.

Serves 6