Rosemary Chickpea Soup
7g+ fiber, 7g+ protein
(white and green parts), washed and thinly sliced
peeled, seeded and chopped
fresh, or 1 tsp dried
drained and rinsed, or 2 cups boiled
fresh; minced fresh (or 1 tbsp dried
orzo or other small pasta (a scant 2/3 cup)
salt and pepper
to garnish (optional)
Heat the olive oil over medium-high heat in a large saucepan or soup pot. Add the garlic and leeks; sauté until garlic is golden brown. Reduce heat and simmer.
Add the tomato, tomato sauce and rosemary. Simmer for 3 to 4 minutes, stirring constantly.
Stir in the chickpeas, basil, parsley and broth. Bring to a boil. Add orzo and cook, uncovered, 6 to 7 minutes, or until the pasta has reached the desired tenderness.
Remove the soup from the heat. Season to taste and serve hot or at room temperature. Drizzle each serving with olive oil, if desired.
A deliciously fragrant soup that is quick and easy enough for weeknight cooking.