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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A tuscan chickpea, tomato, and pasta soup Ingredients:
1 tablespoon olive oil |
3 garlic cloves |
3 cups chickpeas, cooked from dry |
1 (28 ounce) can tomatoes |
1 cup elbow macaroni |
1 liter vegetable stock (home-made) |
3 sprigs rosemary, finely chopped |
1/4 teaspoon salt |
pepper |
Directions:
1. Saute garlic in olive oil.
2. Add tomatoes and half the chickpeas.
3. Remove from heat. Blend with an immersion ( stick ) blender, adding some stock if it's too thick.
4. Return to heat. Add remaining chickpeas, pasta, stock, and rosemary.
5. Bring to the boil then simmer until pasta is cooked.
6. Add salt and pepper to taste.
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