Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium onion, (diced)
  • 1 medium carrot, (diced)
  • 1 medium celery stalk, (diced)
  • 4 garlic cloves, (minced)
  • 4 cup vegetable broth
  • 1 (14 ounce or 400 gram) can diced tomatoes
  • 1 (14 ounce or 400 gram) can chickpeas, (drained and rinsed)
  • 1 tablespoon finely chopped fresh rosemary
  • 1 cup dried ditalini pasta ((or another type of small pasta))
  • Salt and black pepper, (to tastes)

Instruction

  • Coat the bottom of a large pot with olive oil and place it over medium heat.
  • Give the oil a minute to heat up, and then add the onion, carrot, and celery. Sweat the veggies for about 10 minutes, until they begin to soften up.
  • Add the garlic and cook for about 1 minute more, until very fragrant.
  • Stir in the broth, tomatoes, chickpeas, and rosemary.
  • Bring the liquid to a boil, reduce the heat, and allow it to simmer for about 10 minutes.
  • Stir in the pasta and bring the liquid back up to a boil.
  • Allow the pasta to cook in the soup at a low boil until al dente — this may take a minute or two longer than the time indicated on the pasta's package directions. Stir the pot occasionally while it simmers.
  • Remove the pot from the heat and season with salt and pepper to taste.
  • Ladle into bowls and serve.