Soup of Chickpeas, Pasta, and Rosemary |
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Prep Time: 20 Minutes Cook Time: 23 Minutes |
Ready In: 43 Minutes Servings: 6 |
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Saved By Soup Ingredients:
1 teaspoon olive oil |
1 medium onion, finely chopped |
1 garlic clove, minced |
2 cups canned chick-peas, rinsed and drained |
1 tablespoon fresh rosemary, coarsely chopped |
4 cups low-fat chicken stock (low-fat chicken stock) |
red pepper flakes, to taste |
1/2 cup ditalini |
salt, to taste |
Directions:
1. Heat oil in a saucepan over med-high heat.
2. Add in onion and garlic; stir/saute until onion begins to soften, 2-3 minutes (don’t let garlic burn).
3. Add in chickpeas, rosemary, broth, and pepper flakes; bring to a boil.
4. Cover, decrease heat to medium, and simmer for 10 minutes.
5. Stir in pasta, increase heat to med-high, and cook, stirring frequently to prevent sticking, until the pasta is tender but firm, about 10 minutes.
6. Season with salt to taste.
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