It’s soup season! Start 2024 with a healthy, deliciously fragrant chickpea soup that is quick and easy to make, and hearty enough to be a meal all on its own.
INGREDIENTS
3 tbsps olive oil
2 tbsps minced garlic
2 washed and thinly sliced leeks, (white and green parts)
1 peeled, seeded and chopped tomato
2 tbsps tomato sauce
1 tbsp fresh rosemary, or 1 tsp dried
1 15-ounce can drained and rinsed chickpeas, or 2 cups boiled
2 tbsps minced fresh basil, or 1 tbsp dried
2 tbsps minced fresh parsley
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)
INSTRUCTIONS
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.
