Chickpea And Pasta Soup

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 tablespoon finely chopped fresh rosemary
• 3 anchovies, finely minced (optional)
• 1 (14.5-ounce) can diced tomatoes with roasted garlic
• 8 cups low-sodium chicken broth
• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces uncooked ditalini or other smaller macaroni-shaped pasta (about 3/4 cup)
• 3 cups chopped kale
• 2 tablespoons chopped fresh parsley
• Shaved Parmesan cheese
• Garnish: fresh rosemary or parsley

1. Heat oil in a large pot over medium heat. Add garlic, rosemary, and anchovies, and saute 1 minute. Add tomato and next 4 ingredients, and bring to a boil; reduce heat, and simmer 20 minutes. Add pasta; simmer 11 minutes or until pasta is al dente (softened but still firm). Stir in kale and parsley, and cook 5 minutes. To serve, top with Parmesan cheese. Garnish, if desired.
2. Note: The soup thickens as it stands. To reheat, thin with water or additional chicken broth.

olive oil, garlic, fresh rosemary, anchovies, tomatoes, chicken broth, chickpeas, salt, pepper, ditalini, chopped kale, parsley, parmesan cheese, rosemary

Taken from www.myrecipes.com/recipe/chickpea-pasta-soup (may not work)