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  • May 10, 2018 1 min read



    • 2 T minced garlic

    • 2 leeks, thinly sliced

    • 3 T organic extra virgin olive oil

    • 1 can diced tomatoes

    • 2 cups cooked chickpeas or 1 can chickpeas (drained and rinsed)

    • 1 T rosemary

    • 2 T fresh basil, chopped

    • 2 T fresh parsley

    • 6 cups vegetable broth

    • 1/3 cup lentil or rice pasta

    • Salt and pepper 

    Heat the olive oil over medium-high heat in a large saucepan. Add the garlic and leeks and saute until golden. Add tomatoes and rosemary. Simmer for 3 to 4 minutes, stirring constantly.

    Stir in chickpeas, basil, parsley and broth. Bring to a boil. Add pasta and cook 6 - 7 minutes, or until the pasta has reached the desired tenderness.

    Remove the soup from heat. Season to taste and serve hot. 


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