Tomato Chickpea Soup

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Tomato Chickpea Soup

Chickpeas thicken this delicious Tuscan soup and also add low-calorie, vegetarian protein. Adjust the amount of healthy olive oil based on your preferences.

Ingredients

  • 1 1/2 pint vegetable stock
  • 1/4 teaspoon rosemary
  • 1 tablespoon tomato puree
  • 1 3/4 cup tomatoes
  • 1 can chickpeas, drained
  • 4 tablespoons olive oil
  • 3 cloves garlic
  • 2 ounces soup pasta (any small pasta will do - tiny macaroni works well)

Instructions

  1. Make vegetable stock and put rosemary and tomato puree in jug with it.
     
  2. Blend chickpeas and tomatoes together so you get a smooth-ish mixture.
     
  3. Fry garlic in olive oil for 30 seconds, then add the stock mixture and chickpea mixture to it. Bring to boil, cover and simmer for five minutes.
     
  4. Add pasta, stir, cover and simmer for 10 minutes, stirring occasionally to separate the pasta. Season to taste. Serve with ciabatta bread, or cheese on toast.

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