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Italian · Soup
Tuscan Chickpea Soup with Rosemary
A pureed chickpea soup scented with rosemary and sun-dried tomatoes, with small pasta stirred in at the end. It makes a full supper with bread and a green salad.
- YieldServes 6
- Hands-on30 min
- Total1 h
- Difficulty
Ingredients
- 2 tbspextra-virgin olive oil
- 2 cupsonions, chopped
- ½ cupcarrot, chopped
- 6 clovesgarlic, large, finely chopped
- 840 mllow-sodium vegetable broth, two 14 oz cans
- 240 mlwater, plus more to thin
- 2 canschickpeas, 15 oz (425 g) cans, rinsed and drained
- ½ cupoil-packed sun-dried tomatoes, drained and chopped
- ½ tbspoil from the sun-dried tomatoes, reserved
- 2 tspdried rosemary
- 1bay leaf, large
- ½ tspsalt, plus more to taste
- ¼ tspcrushed red pepper flakesoptional
- to tasteblack pepper, freshly ground
- 115 gsmall elbow macaroni, preferably whole wheat
- ¼ cupfresh basil, choppedoptional
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