Chickpea and Pasta Soup Recipe
- 1 tablespoon olive oil
- 7 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 2 cups crushed tomatoes
- 2 cups low fat, low sodium chicken broth
- 1 cup cooked chickpeas
- 1 cup cooked elbow macaroni
- salt and pepper to taste
step 1: In a large pot over medium heat, combine the oil and garlic and saute for 3 minutes. Stir in the rosemary and saute for 2 more minutes. Add the tomatoes and simmer for 15 minutes.
step 2: Add the broth and chickpeas and simmer for an additional 10 minutes. Finally, add the macaroni and allow to heat through completely, about 5 more minutes. Season with salt and pepper to taste and serve.