Pasta & Ceci Soup

SERVES 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Ingredients:

• ¼ cup extra-virgin olive oil, plus more for drizzling
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon finely chopped fresh rosemary
• ½ cup diced tomato
• 2 14-ounce cans chickpeas, rinsed and drained
• 3 cups homemade chicken stock or canned low-sodium-chicken stock
• ¼ pound ditalini or tubetti pasta
• Coarse salt and freshly ground pepper
• Fresh basil leaves, chopped

Directions:

1. In a large saucepan, heat olive oil over medium-low heat. Add onion, carrot, garlic, rosemary, and a pinch of salt. Cook until the vegetables are soft.
2. Add chickpeas and tomato to saucepan along with stock. Cook gently for 30 minutes. Then remove about 3 cups worth of soup and set aside.
3. Using an immersion blender, blend remaining chickpea mixture until smooth. If you do not have an immersion blender, use a food processor or blender, and then pour it back into the saucepan. Return the reserved chickpea mixture to the pot and add the pasta. Cook until pasta is al dente, 8 to10 minutes. Taste and season with salt and pepper. If the soup is too thick it may be thinned out with a little boiling water.
4. Serve drizzled with a little olive oil and sprinkled with basil

Valastro, Buddy. "Pasta & Ceci Soup" 21 February 2012. HowStuffWorks.com. 26 February 2012.