Chickpea and Pasta Soup
Chickpea and Pasta Soup
Ingredients
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1/4 tsp fresh rosemary leaves, chopped
- 2 tbsp (30 ml) olive oil
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 5 cups (1.25 ml) chicken broth
- 1 bay leaf
- 2/3 cup (65 g) tubettini or other small short pasta
- 1 tbsp mixed fresh herbs (basil, chives or other), finely chopped
- Cayenne pepper, to taste
Instructions
- In a large saucepan, brown the onion, garlic and rosemary in the oil. Season with salt and pepper. Add the chickpeas, broth and bay leaf. Bring to a boil. Cover and simmer for 15 minutes. Remove the cover and stir in the pasta. Cook for another 7 minutes or until the pasta is al dente. Add the herbs and cayenne pepper, to taste. Remove and compost the bay leaf. Adjust the seasoning.
Chickpea and Pasta Soup