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7 servings (serving size: 1 cup)

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat.

Step 2

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.

Step 3

Drain pasta; set aside.

Step 4

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.

Step 5

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.

Oxmoor House Healthy Eating Collection

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