Soup Of Chickpeas, Pasta, And Rosemary

Total Time: 43 mins Preparation Time: 20 mins Cook Time: 23 mins

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 2 cups canned chick-peas, rinsed and drained
• 1 tablespoon fresh rosemary, coarsely chopped
• 4 cups low-fat chicken stock (low-fat chicken stock)
• red pepper flakes, to taste
• 1/2 cup ditalini
• salt, to taste

Recipe

• 1 heat oil in a saucepan over med-high heat.
• 2 add in onion and garlic; stir/saute until onion begins to soften, 2-3 minutes (donâ??t let garlic burn).
• 3 add in chickpeas, rosemary, broth, and pepper flakes; bring to a boil.
• 4 cover, decrease heat to medium, and simmer for 10 minutes.
• 5 stir in pasta, increase heat to med-high, and cook, stirring frequently to prevent sticking, until the pasta is tender but firm, about 10 minutes.
• 6 season with salt to taste.