1/2 cup uncooked ditalini (very short tube-shaped macaroni), acini di pepe (tiny round pasta), or orzo
1 tablespoon olive oil
1 1/4 cups chopped onion (1 large)
1/2 cup finely chopped carrot (about 2 carrots)
1 tablespoon minced garlic
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 1/2 cups vegetable broth (such as Swanson), divided
2 cups water
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
How to Make It
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and garlic; sauté 5 minutes or until vegetables are tender. Add rosemary and thyme; sauté 30 seconds. Add 1 1/2 cups broth and water; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
Drain pasta; set aside.
Reserve 1/2 cup chickpeas; set aside. Place remaining chickpeas and remaining 1 cup broth in a blender; process 1 minute or until smooth. Pour puréed chickpea mixture into a large bowl. Place half of soup in blender; process until smooth. Pour puréed soup into bowl. Repeat procedure with remaining half of soup.
Return puréed soup to pan. Stir in reserved 1/2 cup chickpeas, pepper, and salt. Cook over medium heat 6 minutes or until thoroughly heated. Stir in cooked pasta. Serve immediately.