Name: Chickpea and Pasta Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Makes 4 servings
Ingredients: 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; ½ teaspoon salt; ¼ 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

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.

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Chickpea and Pasta Soup

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