 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
|
Prep: 25 minutes; Cook: 31 minutes Ingredients:
1/2 cup uncooked ditalini (very short tube-shaped macaroni), acini di pepe (tiny round pasta), or orzo |
1 tablespoon olive oil |
1 1/4 cups chopped onion (1 large) |
1/2 cup finely chopped carrot (about 2 carrots) |
1 tablespoon minced garlic |
1 tablespoon chopped fresh rosemary |
2 teaspoons chopped fresh thyme |
2 1/2 cups vegetable broth (such as swanson), divided |
2 cups water |
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and garlic; sauté 5 minutes or until vegetables are tender. Add rosemary and thyme; sauté 30 seconds. Add 1 1/2 cups broth and water; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
3. Drain pasta; set aside.
4. Reserve 1/2 cup chickpeas; set aside. Place remaining chickpeas and remaining 1 cup broth in a blender; process 1 minute or until smooth. Pour puréed chickpea mixture into a large bowl. Place half of soup in blender; process until smooth. Pour puréed soup into bowl. Repeat procedure with remaining half of soup.
5. Return puréed soup to pan. Stir in reserved 1/2 cup chickpeas, pepper, and salt. Cook over medium heat 6 minutes or until thoroughly heated. Stir in cooked pasta. Serve immediately.
|
|