Soup of Chickpeas, Pasta, and Rosemary

• 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
• 12 cup ditalini
• salt, to taste

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 (dont 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.

olive oil, onion, garlic, chickpeas, fresh rosemary, lowfat chicken, red pepper, ditalini, salt

Taken from www.food.com/recipe/soup-of-chickpeas-pasta-and-rosemary-359205 (may not work)