Cauliflower, Pasta And Chickpea Soup

• 2 Tbsp. olive oil
• 2 tsp. minced garlic
• 2 c. 1/2-inch chunks well-scrubbed potatoes
• 1 large onion, halved and cut in thin strips
• 3 c. small cauliflower florets
• 4 c. chicken broth
• 4 c. water
• 1 c. chickpeas, drained
• 1 (16 oz.) can whole tomatoes in juice, drained and cut small
• 2 c. shell-shaped pasta
• pepper to taste
• garnish: chopped basil and grated Romano cheese

1. Heat oil in a 3 to 4-quart pot over medium heat.
2. Add potatoes, onion and garlic.
3. Cook 4 minutes or until onion is translucent.
4. Add cauliflower and cook 2 more minutes.
5. Add broth, water, tomatoes, pasta and chickpeas.
6. Bring to a boil.
7. Reduce heat, cover and simmer 15 minutes, stirring occasionally, until pasta is firm-tender.
8. Season with pepper.
9. Garnish each serving with fresh basil and grated Romano cheese.

olive oil, garlic, potatoes, onion, cauliflower, chicken broth, water, chickpeas, tomatoes, shellshaped, pepper, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=337292 (may not work)