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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Use good-quality anchovies, which add depth of flavor, in this recipe. If you think you're not an anchovy fan, give them another chance. Those in a glass jar often taste less fishy than the tinned ones. You can also omit, if desired. Ingredients:
1 tablespoon olive oil |
3 garlic cloves, minced |
1 tablespoon finely chopped fresh rosemary |
3 anchovies, finely minced (optional) |
1 (14.5-ounce) can diced tomatoes with roasted garlic |
8 cups low-sodium chicken broth |
2 (15-ounce) cans chickpeas, rinsed and drained |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 ounces uncooked ditalini or other smaller macaroni-shaped pasta (about 3/4 cup) |
3 cups chopped kale |
2 tablespoons chopped fresh parsley |
shaved parmesan cheese |
garnish: fresh rosemary or parsley |
Directions:
1. Heat oil in a large pot over medium heat. Add garlic, rosemary, and anchovies, and sauté 1 minute. Add tomato and next 4 ingredients, and bring to a boil; reduce heat, and simmer 20 minutes. Add pasta; simmer 11 minutes or until pasta is al dente (softened but still firm). Stir in kale and parsley, and cook 5 minutes. To serve, top with Parmesan cheese. Garnish, if desired.
2. Note: The soup thickens as it stands. To reheat, thin with water or additional chicken broth.
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