Italian Herb & Chickpea Soup

Ingredients:

• 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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