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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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EatingWell Ingredients:
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 |
Directions:
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.
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