Moroccan Vegetable and Pasta Soup Recipe - BettyCrocker.com

Ingredients

• 1 tablespoon olive or canola oil
• 1 medium onion, cut into thin wedges
• 1 clove garlic, finely chopped
• 3 cups water
• 1 bag (1 lb) frozen mixed vegetables
• 2 cans (14.5 oz each) organic diced tomatoes, undrained
• 1 can (15 oz) garbanzo beans, drained, rinsed
• 2 teaspoons dried basil leaves
• 2 teaspoons ground turmeric
• 2 teaspoons paprika
• 1/4 teaspoon pepper
• 1/8 teaspoon ground cinnamon
• 2 tablespoons ketchup
• 1/2 cup uncooked whole wheat rotini pasta or elbow macaroni (1 1/4 oz)