Chickpea and Pasta Soup
Prep Time
Cooking Mode
1 onion, finely chopped
1 garlic clove, finely chopped
¼ tsp fresh rosemary leaves, chopped
2 tbsp olive oil
1 19 oz can chickpeas, rinsed and drained
5 cups chicken broth
1 bay leaf
⅔ cup tubettini or other small short pasta
1 tbsp mixed fresh herbs (basil, chives or other), finely chopped
Cayenne pepper, to taste
1 onion, finely chopped
1 garlic clove, finely chopped
¼ tsp fresh rosemary leaves, chopped
2 tbsp olive oil
1 19 oz can chickpeas, rinsed and drained
5 cups chicken broth
1 bay leaf
⅔ cup tubettini or other small short pasta
1 tbsp mixed fresh herbs (basil, chives or other), finely chopped
Cayenne pepper, to taste
Directions
1In 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.
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Personal Note
Personal Note
