Ingredients
The following ingredients have 3 Servings
- 3 tbsp olive oil
- 2 tbsps garlic (minced)
- 2 leeks ((white and green parts), washed and thinly sliced)
- 1 tomatoes (peeled, seeded and chopped)
- 2 tbsps tomato sauce
- 1 tbsps rosemary (fresh, or 1 tsp dried)
- 1 15-ounce can chickpeas (drained and rinsed, or 2 cups boiled)
- 2 tbsps basil (fresh; minced fresh (or 1 tbsp dried)
- 2 tbsps parsley (fresh; minced)
- 6 cups chicken broth
- 1/3 lb. pasta (orzo or other small pasta (a scant 2/3 cup))
- salt and pepper (to taste)
- olive oil (to garnish (optional))
Instruction
- 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.
