Chickpea And Pasta Soup

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 (15 1/2 ounce) can chickpeas, rinsed
• 5 cups low sodium chicken broth
• 1/2 cup canned diced tomato, undrained
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons extra-virgin olive oil
• 1 large garlic clove, minced
• 1 teaspoon chopped fresh rosemary
• crushed red pepper flakes, a pinch (to taste)
• 1/4 teaspoon salt, to taste
• fresh ground pepper
• 1/2 cup ditalini or 1/2 cup tubetti pasta

Recipe

• 1 combine chickpeas, broth, tomatoes, 2 tablespoons oil, garlic, rosemary, and crushed red pepper in a large dutch oven or soup pot.
• 2 bring to a boil over high heat.
• 3 decrease heat to med-low and simmer for 20 minutes.
• 4 transfer half the soup to a blender or food processor and process until smooth.
• 5 return the pureed soup to the pot; season with salt and pepper.
• 6 bring to a boil over high heat.
• 7 add pasta and cook, stirring often to prevent it from sticking to the bottom, until the pasta is just tender, about 10 minutes.
• 8 drizzle 1/2 teaspoon oil over each serving and serve immediately.