Chickpea Noodle Soup

I've seen the recipe around before, but I got this specific recipe and picture from thesisterscafe.blogspot.com Jaylee loved it and asked if we could have it for leftovers the next day!

8-9 cups chicken or vegetable broth

1 lb. thin spaghetti or angel hair pasta

2 15 oz. cans garbonzo beans, rinsed

3 garlic cloves, minced

1/2 tsp. crushed red pepper flakes (I may use 1/4 tsp. next time)

salt and pepper to taste

shaved or shredded parmesan cheese.

Saute garlic and red pepper in olive oil for about a minute. Add broth and bring to a boil. Reduce head to medium high and add pasta and garbonzo beans. Boil until noodles are tender. Add salt and pepper to taste and garnish with parmesan cheese.