Chickpea Chicken Soup - Tuscan Style

• 2 tablespoons olive oil
• 1 garlic clove, chopped
• 2 tomatoes, peeled seeded and chopped
• 1 cup chopped cooked chicken
• 8 cups chicken broth
• 1 teaspoon dried rosemary
• 12 cup small shell pasta
• 2 (16 ounce) cans chickpeas, drained and rinsed
• salt and pepper

1. In a large saucepan, heat oil over low heat and cook garlic for 2 minutes.
2. Stir in tomatoes, chicken, chicken stock, rosemary, salt and pepper to taste.
3. Simmer for 20 minutes.
4. Meanwhile, cook pasta shells according to package directions.
5. Drain.
6. Put chickpeas in food processor.
7. Ladle in 1 cup chicken broth.
8. Process until smooth.
9. Return to soup and add cooked shells.
10. Simmer for 5 minutes.

olive oil, garlic, tomatoes, chicken, chicken broth, rosemary, shell pasta, chickpeas, salt

Taken from www.food.com/recipe/chickpea-chicken-soup-tuscan-style-296936 (may not work)