Evoke the flavors of a Tuscan farmhouse kitchen with the satisfying combination of nutty beans, fresh herbs, and garlic. Any small pasta that you have on hand will work to add texture to this puréed soup. The pasta will continue to thicken the soup as it stands. Thin leftovers with additional water or broth.
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.