Garbanzo, Leek & Pasta Soup

• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1/2 cup leek, white and green part, well cleaned, chopped
• 1/4 cup sliced shiitake mushroom
• 1 1/2 cups vegetable stock, recipe
• 1 1/2 cups water
• 1 (15 ounce) can chickpeas
• 1/2 cup elbow macaroni
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper (to taste)
• 2 tablespoons fresh parsley, minced for garnish

1. Heat oil in a medium soup pot and saute the garlic for 1 minute.
2. Add leeks and shiitake, and saute 1 to 2 minutes.
3. Add vegetable stock , water and garbanzo beans. Cover and bring to a boil.
4. Reduce the flame to medium and simmer 5 minutes. Remove the lid and add the elbows, sea salt and black pepper.
5. Cook about 5 to 7 minutes until pasta is tender. Place in serving bowls and garnish with parsley.

olive oil, garlic, shiitake mushroom, vegetable stock, water, chickpeas, elbow macaroni, salt, fresh ground black pepper, fresh parsley

Taken from www.food.com/recipe/garbanzo-leek-pasta-soup-250472 (may not work)