| Chickpea Soup |
|
|
3 Tbsp olive oil
2 Tbsp garlic, minced 2 leeks (white & green parts), washed & thinly sliced 1 tomato, pelled, seeded and chopped 2 Tbsp tomato sauce 1 Tbsp fresh rosemary or 1 tsp dried 2 cups cooked or canned chickpeas, drained & rinsed 2 Tbsp fresh basil, minced or 1 Tbsp dried 2 Tbsp fresh parsley, minced 6 cups chicken broth 1/3 lb orzo, or other small pasta Salt & freshly ground pepper, to taste heat olive oil over medium heat in a large saucepan or soup pot. Add garlic and leeks; saute until garlic is golden brown. Reduce heat and simmer. Add tomato, tomato sauce and rosemary. Simmer for 3 to 4 minutes, stirring constantly. Stir in chickpeas, basil, parsley and broth. Turn up heat to high and bring to a rapid boil. Add orzo and cook, uncovered for 6 to 7 minutes or until pasta has reached desired tenderness. Remove soup from heat. Season to taste and serve hot or at room temperature. Drizzle each serving with olive oil if desired. |
