Use good-quality anchovies, which add depth of flavor, in this recipe. If you think you're not an anchovy fan, give them another chance. Those in a glass jar often taste less fishy than the tinned ones. You can also omit, if desired.
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon finely chopped fresh rosemary
3 anchovies, finely minced (optional)
1 (14.5-ounce) can diced tomatoes with roasted garlic
8 cups low-sodium chicken broth
2 (15-ounce) cans chickpeas, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces uncooked ditalini or other smaller macaroni-shaped pasta (about 3/4 cup)
3 cups chopped kale
2 tablespoons chopped fresh parsley
Shaved Parmesan cheese
Garnish: fresh rosemary or parsley
How to Make It
Heat oil in a large pot over medium heat. Add garlic, rosemary, and anchovies, and sauté 1 minute. Add tomato and next 4 ingredients, and bring to a boil; reduce heat, and simmer 20 minutes. Add pasta; simmer 11 minutes or until pasta is al dente (softened but still firm). Stir in kale and parsley, and cook 5 minutes. To serve, top with Parmesan cheese. Garnish, if desired.
Note: The soup thickens as it stands. To reheat, thin with water or additional chicken broth.