Pasta with Chickpeas (Soup)

1 T. olive oil
1 medium onion, chopped
3 sprigs fresh rosemary
2 cloves garlic, minced (2 t.)
2 plum or Roma tomatoes, seeded and chopped (2 c.)
1 15-oz. can chickpeas, rinsed and drained
4 c. low-sodium vegetable broth
1/2 c. ditalini or tubetti
1/2 t. freshly ground black pepper
6 T. grated Parmesan cheese
2 T. finely chopped fresh basil or parsley

Heat oil in large soup pot or Dutch oven over medium heat. Add onion and rosemary sprigs and saute 5-7 min. or until onion has softened.

Add garlic and saute 30 sec. Add tomatoes and season with salt, if desired. Saute 3-5 min.

Add chickpeas and slightly mash with fork or potato masher to thicken soup.

Add broth and bring to a boil. Add pasta and cook 1 min. less than package directions suggest.

Season soup with salt, if desired, and pepper. Garnish each serving with 1 T. Parmesan cheese and 1 t. basil.

Serves 6.

From Vegetarian Times magazine, Dec. 2013, p. 68.