Chickpea & Tomato Soup

Tonight's Dinner:

1 container vegetable broth
1/3 cup diced onion
2 cloves garlic, diced
1 celery stick, chopped
1 cup pasta
(I didn't have spiral noodles, so I used macaroni noodles... definitely a mom pantry item.)
1/2 cup chopped carrots
1 can diced tomatoes, drained
1 can chickpeas, drained
1/2 teaspoon salt
1 teaspoon black pepper

Pour pasta, carrots, tomatoes, onions, celery, garlic and broth into a pot. Bring to a boil, then reduce heat to simmer for approx 5 min. Add chickpeas and cook another 3-5 min, or until pasta is cooked. Sprinkle a little feta cheese and enjoy!

Serving size: 2 cups
Total Calories: 290